- 1 duck, fully defrosted and blotted dry with paper towels
- 8 cups water
- 4.5 tbsp maltose (can be found in Asian supermarkets), or honey
- 4.5 tbsp dark soy sauce (important that it is dark and not 'light')
- 1 cup rice wine
Useful products:
- Combine all ingredients in a pot on the stove and bring to a boil
- Bring heat down and allow to simmer 10-20 minutes
- Punch a meat hook through the front of the duck just below the collarbones. Make sure the hook is secure and can support the weight of the duck.
- Holding the meathook with one hand, ladle the heated liquids over the skin of the duck until all parts of the skin have been basted at least 3 times.
- Using some creativity, suspend the duck using the meathook in front of a fan. Overnight, this will dry the duck's skin (traditionally this is done by hanging the ducks out a window so that the cold night wind will dry the duck skin). I would recommend using a cupboard handle. Make sure to place a pan beneath the duck to prevent any mess from drippings.
- Roast duck starting breast-side-up in an oven set to 475 deg F for 15 minutes, followed by 350 deg F for 70 minutes, flipping the duck twice with tongs. Save all drippings in the roasting pan! This rendered duck fat is very tasty and useful for sauteing/frying all sorts of things.
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