Chinese ''Roast'' Duck
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1duck, 4 to 5 pounds
- Salt and pepper to taste
- 2tablespoons Shao Xing rice wine or dry sherry
- 3tablespoons soy sauce
- ½cup brown sugar
- 1cinnamon stick, about 3 inches long
- 5 or 6nickle-size slices ginger
- 4pieces whole star anise
- 2cloves
- 1teaspoon coriander seeds
Nutritional analysis per serving (4 servings)
1650 calories; 146 grams fat; 49 grams saturated fat; 0 grams trans fat; 69 grams monounsaturated fat; 19 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 45 grams protein; 1477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut duck as you would a chicken, into 6 or 8 serving pieces; discard wing tips, back and neck, or reserve to make stock. Place duck, skin side down, in a 12-inch skillet over high heat and sprinkle it with salt and pepper. When duck begins to sizzle, cover skillet and turn heat to medium. After 15 minutes, turn duck and season skin side. After 15 more minutes, uncover skillet and turn heat to medium-high. Cook duck, turning as necessary, so that it browns nicely on both sides; this will take another 15 minutes or so.
- Step 2
Remove duck to a plate and pour off all but a tablespoon of fat; leave any solids in pan. Over medium-high heat, add rice wine and bring to a boil. Add soy sauce and 2 tablespoons water and bring to a boil; stir in remaining ingredients. Once mixture starts bubbling, return duck to skillet and cook, turning it frequently until sauce is thick and duck is well-glazed, 5 to 10 minutes. Remove duck, then scoop solid spices out of sauce. Spoon sauce over duck and serve.
Private Notes
Comments
Outstanding. Sauteed pears make a fine vegetable pairing. When the duck comes out of the sauce, saute 3 sliced pears. If they are green, cook until tender. If they are ripe, just warm them in the sauce..... Then remove the pears and spoon the sauce over everything.
I didn't have cloves or cinnamon and used gula Melaka instead of brown sugar and seasoned with sansho pepper, it still tasted lovely and was easy to make (albeit took a while as I also used a tiny IKEA fry pan instead of a skillet)
I have always made this with four duck legs rather than a whole, cut-up duck. It really does taste like a typical Chinese roast duck, but the sauce is too sweet as written, so I recommend halving the brown sugar. Save the rendered duck fat for frying eggs and sautéing or roasting vegetables and potatoes. Definitely two servings when made with duck legs.
This is by far the best duck recipe I’ve ever tried. I’ve been making it for years since the Times first published “A Duck’s Day in the Pan”. I served it to a Chinese foodie friend and the two of us devoured the whole duck. There was no table talk until the whole duck had been polished off and we were licking our fingers.