An attractive method to roast a duck. The bird marinates in certain classic Cantonese flavours then cooks very gradually, using the periodic baste, until its skin is auburn and glistening and it is flesh is tender. Perfect, as here, for any lavish Sunday lunch for 2.
Slow-roast Chinese duck
1 the opportunity duck
For that marinade
Bit of ginger root a little larger than your thumb, peeled and finely chopped
2-4 red chillies, finely sliced
3 cloves garlic clove, peeled and finely chopped
3 tablespoons of oyster sauce
3 tablespoons of honey
2 tablespoons of grain wine
2 tablespoons of dark soy sauce
1 tablespoons of Sichuan peppercorns, crushed
2 star anise, crushed
2 tsps five-spice powder
2 tablespoons of sesame oil
1 tablespoons of sunflower or groundnut oil
Score the duck inside a criss-mix pattern across both breasts. Mix together all of the marinade ingredients, slather within the duck and put inside a snug roasting tin, breast-side lower. Leave to marinate as lengthy as possible, ideally overnight. Take away the duck in the fridge an hour or so before cooking.
Preheat the oven to 130C. Turn the duck breast-side up, sprinkle generously with ocean salt and put within the oven. Roast for one hour, basting half-way through, then drain off just as much fat as you possibly can in the roasting tin and baste again before coming back towards the oven. Prepare for any further 1 hour 30 minutes, basting as frequently as possible be bothered – a minimum of every half an hour. Once the time’s up, leave the duck to relax for 25 minutes, loosely covered in foil. If you want, concentrate the ‘sauce’ by boiling the tin within the hob as the duck is resting. Pour this within the created duck and serve with grain, fresh coriander and pak choi steamed with oyster and soy sauces along with a couple of drops of sesame oil.
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>This is simply too much. I'm afraid that drool may really avoid my mouth and run lower my face. I wish to come to your residence for Sunday lunch, please. I understand the typical factor will be asked, but well, sod it.