Usually this takes a long time to cook, some says overnight or even days to marinate and dry. This is my ongoing experimental result of a time-optimized process, done within 4 hours from prep to done.
英國中式燒鴨
通常這需要很長時間，有人說要醃製和乾燥一夜甚至幾天。這是我正在進行的時間優化過程的實驗結果，從準備到完成在 4 小時內完成。
✔️even colour
✔️extra crispy skin
✔️soft meat
1. Time efficient prep to finish within 4 hours compared to days in normal recipes representing over 200% time saving
2. Cost efficient
3. High quality. PCE (Post Consumption Evaluation) with a majority approval. (n=2)
What do you think?
Roast Duck Chinese Style
A recipe for a flavorful, crispy-skinned roast duck using a simple brine and glaze.
Ingredients
Main Ingredients & Glaze
-
1 whole duck
-
1 small piece of ginger
-
1 tbsp dark soy sauce
-
1 tbsp maple syrup
-
1 tbsp Shaoxing Wine
-
1 tbsp white rice vinegar
Brine Solution
-
3 tablespoon salt
-
3 cup cold water
Equipment
-
1 large glass oven dish
-
oven (fan-assisted)
Instructions
Prepare and Brine Duck
-
Spatchcock and flatten the duck, and remove the insides.
-
(Optional) Trim wings.
-
Blanch the duck skin with hot boiling water.
-
Combine salt and cold water to make the brine solution.
-
Brine the duck with the brine solution and set aside for at least 1 hour.
Glaze and Roast
-
Prep ginger slices (for flavoring the cavity or roasting dish, though not explicitly stated).
-
Rinse the duck from the brine.
-
Apply maple syrup, vinegar, and dark soy sauce on the duck skin.
-
Add rice wine.
-
Roast in a fan-assisted oven at 150°C for 2 hours.
-
Turn the oven up to 180°C for an additional 0.5 hours (30 minutes) to crisp the skin.
Notes
The brine time is a minimum of 1 hour, but you can brine it for longer (e.g., overnight) for a deeper flavor. Ensure the duck is thoroughly dried before glazing for the crispiest skin.
Leave a Reply