Chinese roast duck recipe

Ingredients

• 3 kg whole duck, cleaned and dried
• 1/2 cup Shaoxing rice wine
• 2 tablespoons five-spice powder
• 1 tablespoon salt
• 1 teaspoon ground white pepper
• 1/4 cup vegetable oil
• 2 green onions, cut into 2-inch pieces
• 1 large head of Napa cabbage, cored and quartered
• 2 carrots, peeled and cut into 2-inch chunks
• 1 onion, quartered
• 4 cups water

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine Shaoxing rice wine, five-spice powder, and salt. Rub this mixture all over the duck, inside and out.
3. Heat vegetable oil in a large roasting pan. Sear the duck on all sides until browned, about 10-15 minutes.
4. Place the Napa cabbage, carrots, and onion in the roasting pan around the duck.
5. Pour 4 cups of water into the pan – the water level should come about halfway up the sides of the duck.
6. Cover the roasting pan tightly with a lid or aluminum foil. Roast for 1.5-2 hours, or until the internal temperature of the duck reaches 165°F (74°C).
7. Remove the lid and continue roasting for another 30-60 minutes, or until the skin is crispy and golden brown. Baste the duck with the pan juices every 15-20 minutes to ensure even crisping.
8. Let the duck rest for 15-20 minutes before carving.

Notes

• For extra crispy skin, you can prick the skin all over with a fork before roasting. This allows steam to escape.
• A meat thermometer is highly recommended for ensuring the duck is cooked through without overcooking.
• Traditionally, roast duck is served with thin pancakes (spring pancakes), scallions, and hoisin sauce. The skin is carefully removed from the bones and served with the pancakes for wrapping and eating.
• To store leftovers, wrap the skin tightly in plastic wrap to prevent it from drying out. The meat can be stored in an airtight container in the refrigerator for up to 3 days.