Crispy Roast Duck

This Asian method of cooking duck makes the most of its sweet, succulent flesh.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Chinese

Main Course

Ingredients

1 duck, about 1 1/2 lb (1.6 kg)		3 tbsp honey
3 tbsp oyster sauce		2 tbsp Chinese rice wine or dry sherry
1 tsp Chinese five-spice powder		1 Tbsp. dark soy sauce
1 tsp salt

directions

Prep: 4 hours (240 mins) Total: More than 60 min

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1
Rinse the duck inside and out with cold running water. Pat dry with paper towels. Mix together the oyster sauce, five-spice powder, and salt and spread it inside the duck.
2
Bring a large kettle of water to a boil. Tie some kitchen twine under the wings so the duck can be hung up. Place the duck in a colander in the sink. Pour some boiling water over the duck—the skin will tighten. Pat the duck with paper towels. Repeat the pouring and drying process five more times.
3
To make the glaze, bring the honey, rice wine, soy sauce, and ⅔ cup water to a boil over high heat. Reduce the heat to medium-low and simmer briskly about 12 minutes, or until sticky. Let cool slightly. Brush the glaze all over the duck.
4
Hang the duck over a roasting pan in a cool place. Train an electric fan on the duck. Let stand for about 4 hours, or until the skin is dry.
5
Preheat the oven to 450°F (230°C). Place the duck on a rack in a roasting pan, breast side up. Pour 2 cups water into the pan. Roast for 20 minutes. Reduce the oven temperature to 350°F (180°C) and roast for 1 hour 15 minutes, or until the duck skin is shiny, crisp, and golden brown.
6
Let stand for 10 minutes. Using a large, sharp knife, cut into quarters. Arrange the duck on a serving platter and serve hot.

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Crispy Roast Duck

Ingredients

directions