30.06.2010 - Brunei. I LOVE Roasted Duck and Hoisan sauce. My first roasted duck making. Looks great and taste good. Here is my recipe i created. I hope you like it as i do.
Happy Cooking!!
Ingredients:
Half large Duck
few cups water ( for boiling duck enough to cover whole duck)
2 pcs star anise
4 slices ginger
1 scallion, cut into halves
1 stick cinnamon
5 tbsp Maltose Sugar Syrup
5-6 tbsp white vinegar ( i used Apple cider vinegar, ACV might be very strong in boiling water, ) i recommend to use white vinegar
1 or 1/2 Lemon ( squeezed juice and in whole lemon )
4tbsp dark soya sauce
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
DUCK DIPPING SAUCE
3 tbsp Hoisan Sauce
2 shallots ( finely chopped )
2 garlic ( finely chopped )
Sugar, salt to taste
Dash of sesame oil
3tbsp water
1 tbsp Constarch mixed with 4 tbsp water
Garnish
1 Cucumber, halved, seeds removed and slice finely
Preparation:
*Clean duck. Wipe dry and tie string around neck.
*Hang duck in cool, windy place 4 hours.
*Fill large soup pan with water. Bring to boil. Add ginger, scallion, vinegar, andstar anise, slices ginger, scallion, cinnamon, Maltose Sugar Syrup, Apple Cider vinegar, Lemon ( squeezed o whole lemon juice and in the lemon to the boiling water ), dark soya sauce. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
*Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
*Hang duck again in cool, windy place for 6 hours until thoroughly dry or overnight.
* Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings) or just over pan with aluminium foil will do but it will be a little smoky. Roast for 30 minutes.
*Turn duck and roast for 30 minutes more. Turn breast side up again. Roast 10 minutes more and the duck is ready.
* Dish up and chop, Plating garnish with slice cucumber and the duck is eaten hot with hoisin sauce and warm rice. If you want to rolled in Mandarin Crepes eat as Peking Duck, please do not chop the duck, instead you slice the crispy skin just after baked and leave the meat to roll with the crepes and hoisin sauce.
Happy Cooking!!
Ingredients:
Half large Duck
few cups water ( for boiling duck enough to cover whole duck)
2 pcs star anise
4 slices ginger
1 scallion, cut into halves
1 stick cinnamon
5 tbsp Maltose Sugar Syrup
5-6 tbsp white vinegar ( i used Apple cider vinegar, ACV might be very strong in boiling water, ) i recommend to use white vinegar
1 or 1/2 Lemon ( squeezed juice and in whole lemon )
4tbsp dark soya sauce
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
DUCK DIPPING SAUCE
3 tbsp Hoisan Sauce
2 shallots ( finely chopped )
2 garlic ( finely chopped )
Sugar, salt to taste
Dash of sesame oil
3tbsp water
1 tbsp Constarch mixed with 4 tbsp water
Garnish
1 Cucumber, halved, seeds removed and slice finely
Preparation:
*Clean duck. Wipe dry and tie string around neck.
*Hang duck in cool, windy place 4 hours.
*Fill large soup pan with water. Bring to boil. Add ginger, scallion, vinegar, andstar anise, slices ginger, scallion, cinnamon, Maltose Sugar Syrup, Apple Cider vinegar, Lemon ( squeezed o whole lemon juice and in the lemon to the boiling water ), dark soya sauce. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
*Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
*Hang duck again in cool, windy place for 6 hours until thoroughly dry or overnight.
* Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings) or just over pan with aluminium foil will do but it will be a little smoky. Roast for 30 minutes.
*Turn duck and roast for 30 minutes more. Turn breast side up again. Roast 10 minutes more and the duck is ready.
* Dish up and chop, Plating garnish with slice cucumber and the duck is eaten hot with hoisin sauce and warm rice. If you want to rolled in Mandarin Crepes eat as Peking Duck, please do not chop the duck, instead you slice the crispy skin just after baked and leave the meat to roll with the crepes and hoisin sauce.
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