Roast Duck
User Reviews
5.0
384 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
8
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Calories
440 kcal
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Course
Main Course
Roast Duck
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Roast Duck is predominant in Chinese cuisine and Peking duck is very famous Chinese dish. This recipe I am going to share how to roast a duck at home and this recipe is Asian Chinese style roast duck because I use Asian spices to marinate the duck. Chinese style roast duck often serve with dipping sauce such as plum sauce, salt or hoisin sauce.
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Ingredients
- 1 whole duck (This duck is 5.5 pounds)
MARINATED SAUCE:
- ½ cup soy sauce
- ½ cup hoisin sauce
- 2 tablespoons dark soy sauce
- 1 cup water
- 2 cloves garlic ( 0.4 oz, grind)
- 3 slices ginger (1 oz, grind)
- 3 pieces star anise
- 6 pieces clove
- ⅛ teaspoon Five spices
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Instructions
- Peel a small piece of ginger 1 oz or 3 slices.
- Peel 2 cloves of garlic (0.4 oz).
- After that, grind 1 oz or 3 slices of ginger into the container.
- Next, grind 2 cloves of garlic into the container.
- Add 3 pieces of star anise, 6 pieces of clove, ⅛ teaspoon of five spice powder and ½ cup of hoisin sauce.
- Then, add 2 tablespoons of dark soy sauce, 1 cup of water and ½ cup of soy sauce. Mix it well.
- Remove all the guts and organs from the duck. Then, rinse the duck very well and use a paper towel to dry it. (This duck is 5.5 pounds.)
- Put the whole duck from step 7 into the marinated sauce step 6 overnight and refrigerate. Starting with the breast down first for 6-8 hours. (I usually marinate each side for 8 hours.)
- After, flip the other side and marinate for 6-8 hours.
- The next day, take out the marinated duck and dry it with a paper towel. Use toothpicks to stitch it up and close the bottom and neck hole if your duck removed the neck.
- Pour 12 cups of water into a pot. Turn on the fire high and let it boil.
- When the water is boiling, hold on the duck neck skin or neck. Then, pour the hot water over the duck skin. (Be careful of the hot water and remember the purpose of this step is not to cook the duck. It just wants to tighten the skin of the duck to create a crispy skin later when baking it. You can skip this step if you don't care about the crispy skin. )
- The following step, use a paper towel to dry the duck and remove the toothpicks from the bottom and the neck hole.
- Wrap a piece of heavy duty foil on a tray.
- Then, put the cake stand tool on the tray.
- Put the duck from step 13 on the cake stand and use a fan to blow or air fry the duck for 2-4 hours. ( If you don't care about the crispy skin, you can skip this step.)
- Wrap the wings with a piece of foil to prevent the wings from burning.
- Preheat the oven at 375 F and bake the duck at 375 F for an hour.After that, remove the foil and change the temperature to 425 F and bake for 12-15 minutes until it reaches 165 internal temperature and is a nice golden brown. (My calculation for baking a duck is 13 minutes per pound to get the rough time. Depends how big the duck is. For example: 5.5 pounds x 13 minutes = 71.5 minutes.)
- Let it rest for 10-15 minutes.
- Lastly, cut the roast duck into pieces.
Notes
- Clean the duck very well and take out all the guts and organs.
- Marinated the duck for at least a few hours. The best result is to marinate the whole duck overnight. Remember to flip the other side and marinate it for 6-8 hours.
- Temperature and timing are very important and crucial to roast a nice duck. If you don’t want the duck wings to burn, I recommend using a piece of foil to wrap around the wing and bake the duck at 375 F for an hour. After that, remove the foil and increase the temperature 425 F and bake for another 12-15 minutes until the duck is golden brown and it reaches 165 F internal temperature.
- My calculation for baking a duck is 13 minutes per pound to get the rough time. Depends how big the duck is.
- Choose a young and fresh duck if possible.
- Baste the duck with hot water. This step helps to tighten the skin and aids in rendering out the fat. Be careful when you pour hot water over the duck. The purpose of this step is not to cook the duck, just want to tighten the skin of the duck to create a crispy skin.
- After that, pat and dry the duck with paper towels both inside and out. To make sure the outside skin is dry. Leave the duck uncovered in the refrigerator for a few hours or overnight to further dry out the skin. Or, you can use a fan to blow and air dry for 2-4 hours before cooking it. It is because moisture on the skin inhibits crisping.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
10g
(3%)
Protein
14g
(28%)
Fat
38g
(58%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Trans Fat
0.003g
Cholesterol
73mg
(24%)
Sodium
1404mg
(59%)
Potassium
280mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
164IU
(3%)
Vitamin C
3mg
(3%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 14g | 28% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 73mg | 24% |
| Sodium | 1404mg | 59% |
| Potassium | 280mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
384 reviews
Excellent
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