* One (2 kg) oven-ready duck
* Ingredients ” A “
* 4 cloves of garlic peeled
* 1 tablespoon sesame oil
* 3 spring onions
* 4 cm piece of sliced fresh ginger
* 1 tablespoon sugar
* 2 tablespoons Chinese rice wine (or dry sherry)
* 1 tablespoon yellow bean sauce
* 3 tablespoon hoisin sauce
* 2 tablespoons salt mixed with 4 teaspoons chinese 5 spice powder
* Ingredients ” B “
* 6 tablespoons brown sugar or honey
* 250 ml rice vinegar
* 1/2 teaspoon red food coloring (optional0
* about 1 liter water
Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Stick a straw or the hose of a airpump onder the skin by the neck opening breast side up and blow air under the skin ..the skin should balloon up…thats to get a crispy skin later.
Mix all the ingredients ” A “ together and massage hard into the duck cavity make sure you cover the entire cavity,(yes your hands and forearms will be covered), then take a metal skewer and starting at the bottom of the cavity(anus) start threading the cavity closed at the end push the point of the skewer underneath the breastbone.
Now use the special meathooks(availble in chinese supermarkets) and insert the hooks in the armpits of the duck..or tie a long piece of string under the wings keeping enough length to hang the duck later.
Now mix ingredients ” B ” in a large pot and bring to a boil. Then take off and leave to cool.In the mean time bring another large pot with water to the boil.
Submerge the duck into the boiling water for about one minute making sure all sides are touched by the water(this tightens the skin for crispy skin later too ).then take out and run under very cold water for a minute or two.
Hang in a dry windy place for a few hours make sure you have a dripping tray placed underneath the duck.
Then reheat the mixture ” B ” hold the duck above the boiling mixture and with a large soup ladle spoon the mixture over the duck 3 times over the breasts…2 times over the sides and 3 times over the back make sure all skin has been covered. Hang the duck back and leave overnight or for about 6 hours to dry again.) I left it on the balcony here because the temperature is just 2 degrees celcius just had to watch out for those sparrows..they eat anything and are very couragous ..they just hop into the kitchen….(soon a new recipe coming smoked sparrow stew ) 🙂
The next day preheat oven to 200 celcius ,place the duck on a roasting rack breast sideup with a dripping tray underneath with a layer of water in it.
Roast for about 30 minutes reduce heat to about 170 celcius and cook for another 30 minutes then increase again to 200 celcius and cook for another 20 minutes.just check if the skin does not get to dark ..at this stage it goes fast because of the sugar in the coating mixture.
Take out of the oven and let rest for 10 minutes, take out the metal skewer and tilt the duck so the liquid runs out. With a sharp cleaver cut the duck in half (messy and greasy..but stop whing it will be worth it) then chop into nice serving pieces,cut clean and straight through the bone.
Ready to serve, Hope you try it and will enjoy, if you dont I am here and you are there and thats all there is :..-)
Now for the egg fried rice….to be honest I am too lazy now to write out a recipe so here is a link to one… 🙂
By the way if you can get it ..the best duck for this is of course the Pekin duck
THATS ALL FOLKS…