This duck is very juicy, soft, moist and loaded with flavor. The skin of the duck in this version is not supposed to be crispy, just to clarify. Make sure you gonna be very patient in order to have a wonderful roasted duck as a result.

Juicy Asian Style Roasted Duck

  • Difficulty: moderate
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This is a long process, please follow the directions accordingly. This recipe is called for 1 whole duck (~4-4.5lb)

Ingredients

    MARINADE MIXTURE:
  • 3 tbsp black pepper corn
  • 3 tbsp five spice powder
  • 2 tbsp cinnamon powder
  • 3 tbsp brown sugar
  • 3 tbsp salt
  • 3 tbsp soy sauce
  • 5 tbsp hoisin sauce
  • 3 pieces mandarin peel
  • 6 pieces star anise
  • 3 stalks green onion, white part
  • BOILING MIXTURE:
  • 1 gal water
  • 3 stalks green onion
  • 5 slices ginger
  • 1 c white vinegar
  • 1 c honey
  • ROASTING GLAZE (1)
  • 1/4 c balsamic vinegar (or any black color vinegar)
  • ROASTING GLAZE (2)
  • 1/4 c balsamic vinegar + 1/4 c honey
  • DUCK SAUCE:
  • 1 c hoisin sauce
  • 4 c chicken stock

Directions

  1. MARINADE PROCESS:
  2. – Make sure clear out the duck’s cavity before stuffing with 2/3 marinade mixture. – Enclose the cavity with thick thread or a bamboo/stainless skewer. – Rub the left over marinade mixture all over the outside of the duck. -Let it marinade for at least 2 hours, maximum 6 hours in a chiller, breast side up.
  3. RINSING & BOILING PROCESS:
  4. – Rinse the whole duck (cavity still closed, do not cut the thread) under cold tap water. Mean while, combine boiling mixture in a medium pot and bring it to boil. – Secure the duck with a hook or use anything that you can actually carry the duck in one hand while ladle the hot boiling mixture all over the duck skin with the other hand. Make sure cover all parts of the duck with hot boiling mixture. – Hang or place the duck breast side up in a chiller, uncover. Let it sit for at least 24 hours, maximum 48 hours.
  5. ROASTING PROCESS:
  6. – Preheat oven 300F/150C. – Put the duck on roasting rack, breast side up. And roast for 30 minutes – Turn on the heat to 380F/195C. – Baste the duck with roasting glaze (1) and bake for 15 minutes. – Baste the duck with roasting glaze (2) and continue baking for another 15 minutes. – Repeat the basting process with roasting glaze (2) and bake for the last 15 minutes. – By this time the duck should be between medium and medium well. -Depend on your over and your desired temperature of the duck, you can cook it for another 10 minutes to make it well done.
  7. MAKING SAUCE PROCESS:
  8. – Let the cooked duck sit at room temperature for 15-20 minutes before cutting the thread and removing the stuffing (do nohrow them away) – In a sauce pan, combine stuffing mixture, hoisin sauce and chicken stock. Bring to boil and simmer for 10 minutes. Adjust the taste if desired, add more hoisin if you want more salty sauce or add more chicken stock if you want to thin it out. Strain and discard the marinade.
  9. Lets eat!!! Enjoy!