Cripy Skin Roast Duck
Have been wanting to try and make this crispy skin roast duck for ages after I tried doing this ages ago and did not get a crispy skin and sort of gave up. Then the craving came up again and I was trolling the net to get some ideas and finally was brave enough to try again!. It was good but the next time when I do it, I will omit the seasoning in the cavity of the duck as I dont think it really did anything and I will season the skin with 5 spice powder as well.
Here is the original recipe taken from Chinesefoodaboutcom but with my inclusions (if you like).
•One 4 1/2 lb (2 kg) oven-ready duckling
•2 teaspoons salt
•4 tablespoons maltose or honey
•1 tablespoon rice vinegar
•1/2 teaspoon red food coloring (optional)
•about 1/2 pint (280 ml) warm water
•For the Stuffing: - would not use next time I make
•1 tablespoon oil
•1 tablespoon finely chopped spring onion
•1 teaspoon finely chopped fresh ginger root
•1 tablespoon caster sugar
•2 tablespoons Chinese rice wine (or dry sherry)
•1 tablespoon yellow bean sauce
•1 tablespoon hoisin sauce
•2 teaspoons five-spice powder
Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and 5 spice powder and tie the neck tightly with string.
Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely. - Will omit for my future ducks
Dissolve the maltose or honey with vinegar and red food coloring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours.
To cook: preheat the oven to 400 degrees F. (200 degrees C./Gas 6). Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 350 degrees F. (180 degrees C., Gas 4) after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.
Since I did not have anywhere to hang my duck in the oven, I just put it on a rack and roasted for half hour on one side, turned it round, basted it and then turned round again and basted it for another 15 minutes.
To serve: let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy. Chop the duck into bite-sized pieces, then serve hot or cold with the gravy poured over it.
Kept telling myself to take a picture of my duck hanging to dry but forgot, so only have a picture of the finished duck!
Duck with bones removed