This Asian style roasted duck is very juicy and moist. The skin in this version is not crispy, instead it is soft and loaded with flavor. Make sure you gonna be very patient in order to have a wonderful roasted duck as a result.
Next time when you google terms like ‘roasted duck near me’ or ‘where to buy roasted duck’, please remember that you can definitely make better Asian style roasted duck than any restaurant. The key to make a good roasted duck (crispy or soft skin) is to be patient and let the duck rest for at least 24 hours. Because of its time consuming, there is less people try to make it at home and as a result it becomes a default that: making roasted duck is hard.
In fact not at all. If you’re following instructions and required process, your duck will taste as good as restaurant one. Or even better.
Why duck tasted better if it was hung and rested for hours?
Unlike chicken or turkey, duck is 100% red meat just like beef. Duck has a lot of connective tissues under the skin which sometimes results in chewy texture if not cooking properly. So the hanging process, which I prefer calling dry-aged process helps to break down those those tissues and makes the meat tender.
How long does it take to rest?
For this Asian style roasted duck recipe, the ideal time is between 24 and 48 hours. Longer than that could make the duck become salty as it starts absorb more flavors from the marinade mixture stuffed inside its cavity.
The process of making this flavorful roasted duck
- Wash the outside and inside of duck thoroughly and pat dry
- Stuff marinade mixture inside the duck cavity, enclose it with cooking thread & needle or use bamboo skewers. Then rub the left over marinade all over the skin
- Let it soak up the marinade for at least 2 hours. Max 6 hours.
- Wash off the marinade off the skin. Don’t open the cavity, let the mixture stay in there until the end of the process.
- Temper duck skin with hot boiling mixture.
- Hang or place the duck skin side up in a refrigerator for at least 24 hours. Max 48 hours.
- Roast the duck at desire temperature. You want to go high heat first to make the skin tender. Then reduce the heat and apply multiple times of basting.
Ingredients and equipment needed
- You definitely need meat trussing and needle to close duck’s cavity. Invest in a good one so it can last for years.
- Pepper corn or Szechuan pepper
- Five spice powder and cinnamon powder
- Hoisin sauce
- Star anise
Lets go to the recipe, shall we? So you won’t need to google ‘roasted duck near me’ or ‘where to buy roasted duck’ anymore.
Asian Style Roasted Duck
- Roasting pan
- Cooking twine or bamboo skewers
- 1 whole duck
- 3 tbsp black peppercorn or 1 tbsp Szechuan pepper
- 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 or orange peel
- 6 pieces star anise
- 3 stalks onion green white part
- 8 c water
- 3 stalk green onion
- 1 small ginger sliced
- 1 c vinegar
- 1 c honey
- ¼ c balsamic vinegar
- ¼ c balsamic vinegar
- ⅛ c honey
- Make sure clear out the duck’s cavity before stuffing with ⅔ 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.
Rinsing & Boiling Process
- Rinse the whole duck (cavity still closed, do not cut the thread) under cold tap water. Mean while, in a medium cook pot bring water 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 water all over the duck. 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.
Roasting & Glazing Process
- Preheat oven 380F/195C.
- Put the duck on roasting rack, breast side up. And roast for 20 minutes.
- Brush the duck evenly with Glaze 1
- Turn on the heat down to 300F/150C .
- Continue roasting the duck for 15 minutes, then baste with glaze 2. Roasting for another 15 minutes and baste with glaze 2 again. The duck should be done after another 10 minutes of roasting.
- You can check whether it's done cooking by using a knife and carefully cut into a thigh part, if there's no blood coming out, it means the duck is done. If not, feel free to add another 6 minutes before checking again.
- Let the duck cool down at room temperature for 15 minutes before carving/cutting into pieces. Enjoy!