Roast Duck
User Reviews
5
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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
Description
The Roast Duck is prepared by first grinding fresh ginger and garlic with aromatic spices including star anise, cloves, and five-spice powder to create a fragrant marinade blended with hoisin and soy sauces and water. The whole duck is cleaned thoroughly, removing all organs, then soaked in this marinade for 6–8 hours on each side, typically overnight, allowing the flavors to penetrate. Stitching the duck's openings prevents stuffing loss during cooking.
To achieve crispy skin, the duck is basted with hot water to tighten skin and dry thoroughly before roasting. Baking starts at 375°F for about an hour with wings shielded by foil to prevent burning, then the temperature is raised to 425°F to brown the skin until it is golden and reaches an internal temperature of 165°F. The approximate roasting time is calculated as 13 minutes per pound but depends on duck size.
Serving the duck requires letting it rest briefly after roasting. Selecting a fresh, young duck enhances flavor and texture. The marination depth and slow temperature rise ensure tender meat with rich, fragrant skin.
Ingredients
- 1 duck This duck is 5.5 pounds, whole
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 lices ginger (1 oz, grind)
- 3 pieces star anise
- 6 pieces clove
- ⅛ teaspoon five-spice powder
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 well, removing all guts and organs before marinating.
- Marinate the duck overnight, turning after 6-8 hours to evenly absorb flavors.
- Use hot water to baste the skin before drying and roasting for crisp texture.
- Cover wings with foil during initial roasting to prevent burning; remove foil for final browning.
- Roast approximately 13 minutes per pound, reaching 165°F internal temperature for safety.
- Dry the skin thoroughly before roasting by refrigerating uncovered or using a fan for 2–4 hours.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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