Roast Duck

You’ll often see beautifully lacquered roast ducks hanging in the windows of Asian markets, their deep mahogany skin almost impossible to resist.  Re-creating the exact flavor and color of professional Chinese roast duck at home takes specialized equipment and skill, but with a prepared Peking duck marinade and a little patience, you can achieve a delicious homemade version with much of the same appeal.

This roast duck makes a wonderful alternative to turkey for Thanksgiving or any special meal.  It’s also easy to adapt for smaller family meals—simply divide the duck into portions before roasting if desired. Refrigerate each portion until needed.

Ingredients:

• 1 whole duck
• 1 packet Peking duck marinade mix
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons cooking wine
• 2 tablespoons honey
• 4 tablespoons hoisin sauce
• 1 teaspoon salt

For stuffing ingredients:

• 1 bunch green onions
• 1 ounce fresh ginger, sliced

For blanching ingredients:

• Water
• Maltose red wine vinegar (or red wine vinegar mixed with a little maltose, if available)

Directions:

1. Preparing the duck:
Wash the duck thoroughly and soak it briefly in salted water with a little vinegar.  Rinse well and pat dry, inside and out.

In a bowl, mix the Peking duck marinade powder with soy sauce, oyster sauce, cooking wine, honey, hoisin sauce, and salt.  Rub some of the marinade over the duck and pour the rest into the cavity.  Stuff with green onions and sliced ginger.  Use metal skewers or kitchen twine to close the cavity so the marinade stays inside.

2. Crisping the skin:
Bring a pot of water to a boil and add a little maltose red wine vinegar.  Ladle or pour the hot liquid over the duck several times to tighten and crisp the skin.

Place the duck on a rack over a baking tray and refrigerate uncovered for 1 to 2 days to air-dry the skin. This step helps develop the rich color and crisp texture.

3. Roasting the duck:
Preheat the oven to 425°F (220°C). (Note: the original temperatures appear to have been listed in Celsius, but these are standard roasting temperatures in Fahrenheit.)

Place the duck breast-side down and roast for 15 minutes.  Turn the duck and continue roasting, flipping every 15 minutes for even browning.

Reduce the oven temperature to 350°F (175°C) and continue roasting for about 1 hour, or until the duck is cooked through and the skin is crisp and richly browned.

4. Resting and serving:
Let the duck rest for 30 minutes before carving.  Spoon out the flavorful juices collected inside the cavity and serve them as a dipping sauce.

Serving Note:

This is not the traditional method for Chinese roast duck, but it produces a flavorful, satisfying homemade version that’s well worth making.  Serve with steamed rice, bao, or pancakes for a festive meal.