CANTONESE ROAST DUCK

Classics can be phenomenal when done right. Although a tedious work, everyone will appreciate this masterpiece on the dining table.

Ingredients

Method

1. Trim off the duck feet and wings.
2. Crush the garlic (it will allow the aroma to release easier).
3. In a pan, heat up the oil over medium heat. Saute the star anise, garlic, taucu sauce and hoisin sauce for a few seconds.
4. Add in the dried wolfberries, rice wine and 15g five spice powder. Stir to combine for a few seconds then pour the mixture (cooked aromatic) into a bowl and set aside to cool.
5. Slice the leeks and ginger. Then lightly crush the sliced gingers.
6. Rub the outer and inner of the duck with salt followed by the remaining 15g five spice powder.
7. Stuff the internal of the duck with the sliced leeks, crushed ginger and cooked aromatic.
8. Using a trussing needle and cooking string, sew the opening to ensure all the ingredients are secure inside the duck. Hold the beak in place by securing the beak with the neck using a skewer.
9. With a ‘S’ hook, pierce it below the wing so that it can be hung later.
10. Let the duck marinade for 2 hours.
11. After 2 hours, boil a pot of water. Baste the boiling water over the duck until the skin curdles (becomes pink and firm to the touch).
12. Hang the duck to air dry for 4 – 5 hours until the skin is dry.
13. Once completely dried, preheat your Rinnai oven to 200°C at Grilling with Fan setting.
14. Using a pastry brush, apply a layer of maltose on the duck.
15. Remove the ‘S’ hook and pierce the roasting skewer through the duck.
16. Then place the duck into the oven and reduce the temperature to 180°C. Roast the duck for about 2 hours or until all the duck fat has dripped off.
17. When done, remove the skewer and cooking string. Serve on a platter with your favourite chilli sauce.
18. Enjoy!