Chinese Style Roast Duck
Chinese Style Roast Duck
Cooking Mode:
Combi
Steam:
25% Max
Equipment
- Chef Knife
- Butchers Twine
- Bamboo Skewer
- Small Pot
- Cake Rack
- Kettle
Ingredients
Ingredients- 1 Whole Duck (1.8kg – 1.9kg)
- 3 Star Anise
- 3 Spring Onions
- 100gm Water
- 50gm Dark Soy Sauce
- 50gm Rice Vinegar
- 50gm Brown Sugar
- 1 Bunch Gai Lan (Chinese Broccoli)
- 10gm Hoi Sin Sauce
- 10gm Soy Sauce
- 10gm Olive Oil
METHOD
Purchase you duck 1-2 days ahead of the preparation and place it in the fridge uncovered to encourage the skin to dry The following day place water, vinegar, soy and sugar in a small saucepan and bring to the boil then set aside. Remove the wing tips from the duck and discard, make a small hole through the skin at the neck of the duck.
Insert the tip of a bike pump and pump up the skin on both sides of the breast. This loosens the skin from the breast to help it
render during cooking.
Dry the cavity of the duck with some paper towel and place the spring onions and star anise inside
Sew up the cavity with a bamboo skewer to seal it
Tie some butchers twine around the neck of the duck (or use a butchers hook) and hang it above a sink
Boil the kettle and pour over a full kettle of boiling water over the surface of the duck, let the duck air dry for 10 mins and
then repeat the process
Lay the duck on a cake rack over a tray, re-boil the soy sauce liquid and pour over the duck, leave to stand for 15 mins to dry. Pour the sauce from the bottom of the tray back into the pot and repeat the process another two (2) times
Place your duck back into the fridge uncovered overnight. It will develop a nice “tan” overnight Pre-heat you oven to 200 degrees combi mode
The following day, place the duck on a cake rack over a baking tray and pour approx 200ml of boiling water into the bottom of the tray
Place the duck in the oven and turn the temperature down to 160 degrees and cook for 90 mins Slice the spring onions and set aside
Meanwhile prepare the Gai Lan by chopping off the root end separating the leaves, place on a perforated baking tray and set aside
To make the dressing for the gai lan combine soy, hoi sin and olive oil in a bowl and whisk until combined and set aside
Once cooked remove the duck from the oven and change the setting to steam place the gai lan in the oven and steam for 8 mins.
Carve the duck, remove the gai lan and spoon over the dressing
Place the gai lan in the middle of a large serving plate and the duck pieces on top sprinkle over spring onions and serve
Insert the tip of a bike pump and pump up the skin on both sides of the breast. This loosens the skin from the breast to help it
render during cooking.
Dry the cavity of the duck with some paper towel and place the spring onions and star anise inside
Sew up the cavity with a bamboo skewer to seal it
Tie some butchers twine around the neck of the duck (or use a butchers hook) and hang it above a sink
Boil the kettle and pour over a full kettle of boiling water over the surface of the duck, let the duck air dry for 10 mins and
then repeat the process
Lay the duck on a cake rack over a tray, re-boil the soy sauce liquid and pour over the duck, leave to stand for 15 mins to dry. Pour the sauce from the bottom of the tray back into the pot and repeat the process another two (2) times
Place your duck back into the fridge uncovered overnight. It will develop a nice “tan” overnight Pre-heat you oven to 200 degrees combi mode
The following day, place the duck on a cake rack over a baking tray and pour approx 200ml of boiling water into the bottom of the tray
Place the duck in the oven and turn the temperature down to 160 degrees and cook for 90 mins Slice the spring onions and set aside
Meanwhile prepare the Gai Lan by chopping off the root end separating the leaves, place on a perforated baking tray and set aside
To make the dressing for the gai lan combine soy, hoi sin and olive oil in a bowl and whisk until combined and set aside
Once cooked remove the duck from the oven and change the setting to steam place the gai lan in the oven and steam for 8 mins.
Carve the duck, remove the gai lan and spoon over the dressing
Place the gai lan in the middle of a large serving plate and the duck pieces on top sprinkle over spring onions and serve
HINTS & TIPS
Although this is a long process it is well worth the effort, it is more about planning and preparation time than cooking time
Keep the roasted duck carcase for a delicious stock or soup base
You can serve this in a more traditional method with mandarin pancakes, cucumber, spring onion and hoi sin sauce he water in the bottom of the baking tray prevents the rendered fat from the duck from burning
Keep the roasted duck carcase for a delicious stock or soup base
You can serve this in a more traditional method with mandarin pancakes, cucumber, spring onion and hoi sin sauce he water in the bottom of the baking tray prevents the rendered fat from the duck from burning
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