{"product_id":"chinese-roast-duck-recipe-1","title":"Chinese roast duck recipe","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e3 kg whole duck, cleaned and dried\u003c\/li\u003e\n\u003cli\u003e1\/2 cup Shaoxing rice wine\u003c\/li\u003e\n\u003cli\u003e2 tablespoons five-spice powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon salt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground white pepper\u003c\/li\u003e\n\u003cli\u003e1\/4 cup vegetable oil\u003c\/li\u003e\n\u003cli\u003e2 green onions, cut into 2-inch pieces\u003c\/li\u003e\n\u003cli\u003e1 large head of Napa cabbage, cored and quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and cut into 2-inch chunks\u003c\/li\u003e\n\u003cli\u003e1 onion, quartered\u003c\/li\u003e\n\u003cli\u003e4 cups water\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 375°F (190°C).\u003c\/li\u003e\n\u003cli\u003eIn a bowl, combine Shaoxing rice wine, five-spice powder, and salt. Rub this mixture all over the duck, inside and out.\u003c\/li\u003e\n\u003cli\u003eHeat vegetable oil in a large roasting pan. Sear the duck on all sides until browned, about 10-15 minutes.\u003c\/li\u003e\n\u003cli\u003ePlace the Napa cabbage, carrots, and onion in the roasting pan around the duck.\u003c\/li\u003e\n\u003cli\u003ePour 4 cups of water into the pan – the water level should come about halfway up the sides of the duck.\u003c\/li\u003e\n\u003cli\u003eCover 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).\u003c\/li\u003e\n\u003cli\u003eRemove 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.\u003c\/li\u003e\n\u003cli\u003eLet the duck rest for 15-20 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor extra crispy skin, you can prick the skin all over with a fork before roasting. This allows steam to escape.\u003c\/li\u003e\n\u003cli\u003eA meat thermometer is highly recommended for ensuring the duck is cooked through without overcooking.\u003c\/li\u003e\n\u003cli\u003eTraditionally, 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.\u003c\/li\u003e\n\u003cli\u003eTo 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.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43639421993057,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Chinese_roast_duck_recipe_48281d1b-6e43-493f-8290-0cbeae5da557.jpg?v=1770334501","url":"https:\/\/www.pantribot.com\/products\/chinese-roast-duck-recipe-1","provider":"PantriBot","version":"1.0","type":"link"}