Chinese Roast Duck
A very simple, sweet, crispy duck recipe similar to the BBQ ducks you see in Asian stores in NZ. This meat is ideal for rolling in pancakes with chopped spring onion and extra hoisin sauce (Peking Duck). Ideal for celebrating Chinese New Year or anytime you fancy!
Ingredients
- 1 whole duck 1.8 kg
- ½ cup brown sugar
- ½ cup rice wine vinegar red wine vinegar also works
- 1 star anise
- 2 tsp oil
- ⅓ cup hoisin sauce
Instructions
- Make a small incision around the skin at the neck of the duck and carefully slide your fingers or the round end of a spoon into the breast between the skin and the flesh easing the skin away from the meat.
- Bring a large heavy saucepan of water to the boil and place the duck into the water for 4 minutes. Remove from the water and dry thoroughly.
- Gently heat brown sugar, rice wine vinegar, star anise and oil, stirring to dissolve sugar.
- Allow to cool and then spoon the mixture all over duck ensuring it is well coated.
- Carefully tie duck so it is able to be hung and dry in an cool breezy space for 2 -3 hours to dry the skin.
- Preheat oven to 190°C.
- Place duck on a rack over a roasting dish. Pour 1 cup of water in roasting dish to prevent fat from burning. Roast for 1 1/2 hours turning regularly to ensure duck is golden all over.
- 10 minutes before removing from oven brush duck with hoisin sauce.
Notes
Pinot Noir and Shiraz match well with this roast duck.
Tried this recipe?Let us know how it was!
Is 190 deg in a fan forced/assist oven or conventional? I live in Australia. Thank you
Fan is best as it helps to dry out the skin and assures an even cooking around the duck.