Roast Duck

Ease of Preparation: Complex
Yield: 4 servings

Ingredients:

• 1 (5 lbs /2.3 kg) whole duck, skin-on
• 2 garlic cloves, minced
• 1 teaspoon (5 ml) fresh ginger, grated
• 2 scallions, crushed and sliced
• ½ teaspoon (2.5 ml) Chinese 5-spice powder
• ½ teaspoon (2.5 ml) salt
• ¼ teaspoon (2.5 ml) white pepper
• 1 ½ tablespoons (22.5 ml) dark soy sauce
• 2 tablespoons (30 ml) Shaoxing wine

Sauce:

• ¾ cup (180 ml) water
• ¼ cup (60 ml) honey
• 3 tablespoons (45 ml) apple cider vinegar
• 2 tablespoons (30 ml) dark soy sauce

Method:

Use a damp paper towel or cloth to wipe inside of duck.

In a small bowl, whisk together garlic, ginger, scallions, Chinese 5-spice powder, salt, white pepper, dark soy sauce, and Shaoxing wine.

Rub the mixture into the cavity of the duck.

Using a wooden skewer, truss the cavity of the duck shut.

Bring 4 cups (960 ml) of water to a boil in a pot over high heat.

Place duck on a metal roasting rack in the sink and slowly pour half of the boiling water over top.

Flip duck and pour remaining boiling water over the other side.

Pat duck dry with clean paper towels.

Put metal roasting rack in a roasting pan and set duck on top.

In a separate bowl, make sauce by whisking together water, honey, apple cider vinegar, and remaining soy sauce.

Brush half of the sauce over duck on both sides. Reserve sauce in fridge.

Put roasting pan with duck in the fridge. Leave overnight, turning once.

Take out of refrigerator 1 hour before cooking.

Preheat oven to 425 F (220 C).

Brush duck with remaining sauce on both sides.

Put roasting pan with duck, breast side down, in oven.

Cook for 30 minutes.

Flip duck and reduce heat to 350 F (180 C).

Cook for 90 minutes.

Once duck is fully cooked with slightly crispy skin, remove from oven.

Let duck rest for 15 minutes before cutting.

Carve duck.

Serve on a platter.