Marinade: 2 tbsp light soy sauce 2 tbsp hua tiao wine 2 tbsp dark soy sauce 2 tbsp sugar 2 tbsp hoisin sauce 2 tbsp oil 1 tbsp minced garlic 1 tbsp minced ginger 2 star anise 5 stalks spring onion (cut into 6cm pieces) 1 tsp five spice powder
Poaching liquid: 3 litres water ¼ cup light soy sauce ¼ cup hua tiao wine ½ cup rice vinegar ½ cup honey
thd extra for the sauce 2 tbsp honey
Steps: To pestle and mortar or mini blender Add 1 tbsp sichuan peppercorn, 1 tbsp 5 spice powder, and 1 tbsp salt in blender or pound Sprinkle and massage dry rub mixture all over 1 large duck Refrigerate for 2 hours
In a bowl, add 2 tbsp light soy sauce, 2 tbsp hua tiao wine, 2 tbsp dark soy sauce, 2 tbsp sugar, and 2 tbsp hoisin sauce Mix well and set aside
Heat 2 tbsp oil in a pan add 1 tbsp minced garlic, 1 tbsp minced ginger, and 2 star anise (break into smaller pieces) Stir fry until fragrant Add 5 stalks spring onion (cut into 6cm pieces) Add liquid mixture from before Bring to boil and add 1 tsp five spice powder Mix well and set aside for it to cool down
Add marinade into the cavity of the duck
Seal it with a bamboo stick by stitching the opening
In a pot with 3 litres water, Add ¼ cup light soy sauce, ½ cup rice vinegar, ¼ cup hua tiao wine, and ½ cup honey Mix well and bring to boil
Poach the skin of the duck with the boiling liquid Repeat 2-3 times until the skin tightens
Pat dry duck with paper towels
Hang the duck to air dry for 4-6 hours (thd cheat oven low heat about 60c 1-2 hours duck is dry)
Roast the duck breast side up in a 200 °C oven for 50-55 mins Turn the duck over at the 25 min point. Once done, turn the duck back to breast side up Roast for another 10 mins or until the duck is evenly browned
Let duck rest for 30-45 mins
Remove bamboo stick
Make a cut in the center of the duck till half way through
Drain the sauce inside the cavity and set aside
Add sauce over duck before serving.
LocalFeature2902
Wow. This took a lot of time and work. I wonder, why don’t u have more upvotes.
2 Comments
Dry rub:
1 tbsp sichuan peppercorn
1 tbsp 5 spice powder
1 tbsp salt
Marinade:
2 tbsp light soy sauce
2 tbsp hua tiao wine
2 tbsp dark soy sauce
2 tbsp sugar
2 tbsp hoisin sauce
2 tbsp oil
1 tbsp minced garlic
1 tbsp minced ginger
2 star anise
5 stalks spring onion (cut into 6cm pieces)
1 tsp five spice powder
Poaching liquid:
3 litres water
¼ cup light soy sauce
¼ cup hua tiao wine
½ cup rice vinegar
½ cup honey
thd extra for the sauce
2 tbsp honey
Steps:
To pestle and mortar or mini blender
Add
1 tbsp sichuan peppercorn,
1 tbsp 5 spice powder,
and 1 tbsp salt in blender or pound
Sprinkle and massage dry rub mixture all over 1 large duck
Refrigerate for 2 hours
In a bowl,
add
2 tbsp light soy sauce,
2 tbsp hua tiao wine,
2 tbsp dark soy sauce,
2 tbsp sugar,
and 2 tbsp hoisin sauce
Mix well and set aside
Heat 2 tbsp oil in a pan
add 1 tbsp minced garlic,
1 tbsp minced ginger,
and 2 star anise (break into smaller pieces)
Stir fry until fragrant
Add 5 stalks spring onion (cut into 6cm pieces)
Add liquid mixture from before
Bring to boil and add 1 tsp five spice powder
Mix well and set aside for it to cool down
Add marinade into the cavity of the duck
Seal it with a bamboo stick by stitching the opening
In a pot with 3 litres water,
Add ¼ cup light soy sauce,
½ cup rice vinegar,
¼ cup hua tiao wine,
and ½ cup honey
Mix well and bring to boil
Poach the skin of the duck with the boiling liquid
Repeat 2-3 times until the skin tightens
Pat dry duck with paper towels
Hang the duck to air dry for 4-6 hours (thd cheat oven low heat about 60c 1-2 hours duck is dry)
Roast the duck breast side up in a 200 °C oven for 50-55 mins
Turn the duck over at the 25 min point.
Once done, turn the duck back to breast side up
Roast for another 10 mins or until the duck is evenly browned
Let duck rest for 30-45 mins
Remove bamboo stick
Make a cut in the center of the duck till half way through
Drain the sauce inside the cavity and set aside
Add sauce over duck before serving.
Wow. This took a lot of time and work. I wonder, why don’t u have more upvotes.