This roasted duck recipe is a favorite in my house. My kids love it. The meat is so tender and full of flavor. This recipe is inspired by Beijing roasted duck, which was our regular order whenever we visited a restaurant in Hong Kong. I love how the whole duck is used for a 3 course banquet-type dinner, where when you order a duck, they will give you roasted duck pancake rolls, a stir fried veggies with duck and then you will finish the meal by the third course, which is a bowl of soup that made from the duck bone, veggie and fresh tofu. I highly recommend this dish if you visit Hong Kong.
I streamline this recipe to just a few ingredients for marinating duck, just enough to complement its rich protein nature but not overpower its flavor.
Ingredients:
1 duck (1.5-2kg)
1 tables poon hoisin sauce
1 table spoon five spices powder
1 teaspoon salt
3 bay leaves
Black pepper to season
Method:
Rip up bay leaves into small pieces
Mix up all above ingredient into a paste.
Wash the duck, gently score skin, dry the skin thoroughly using paper towel.
Spoon the marinating paste INSIDE the duck, give it a good massage. Make sure that the paste is not smear on the skin.
Use 2 teaspoons of rock salt to rub on the skin of the duck.
Cover. Marinate in the fridge for 3 hours or overnight.
Preheat oven to 180oC. Roast the duck in the oven for 1.5 hours.
Let it rest for 15 minutes. Then it is ready for serve.
NOTE: I often make my duck rolls version using Vietnamese rice paper. Just spread a bit hoisin sauce on wet rice paper, some duck meat, 1 piece of cucumber for the crunchy factor, a piece of spring onion, roll it up and you will have the freshest yummiest roll you’ve ever tried. Low carb style!
Roasted duck with five spices flavour
Print RecipeIngredients
- 1 duck (1.5-2kg)
- 1 tables poon hoisin sauce
- 1 table spoon five spices powder
- 1 teaspoon salt
- 3 bay leaves
- Black pepper to season
Instructions
Rip up bay leaves into small pieces
Mix up all above ingredient into a paste.
Wash the duck, gently score skin, dry the skin thoroughly using paper towel.
Spoon the marinating paste INSIDE the duck, give it a good massage. Make sure that the paste is not smear on the skin.
Use 2 teaspoons of rock salt to rub on the skin of the duck.
Cover. Marinate in the fridge for 3 hours or overnight.
Preheat oven to 180oC. Roast the duck in the oven for 1.5 hours.
Let it rest for 15 minutes. Then it is ready for serve.
Notes
I often make my duck rolls version using Vietnamese rice paper. Just spread a bit hoisin sauce on wet rice paper, some duck meat, 1 piece of cucumber for the crunchy factor, a piece of spring onion, roll it up and you will have the freshest yummiest roll you’ve ever tried. Low carb style!
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