⏱ 30 min active 🍗 10 servings
Recipe inspired by Chef Maggie
Instructions
Day 1: Pat dry the defrosted duck, rub the salt and pepper inside and outside the duck. Wrap and keep it in the fridge overnight.
Day 2: Add sugar to the water, bring it to a boil. Find an empty wine bottle, stand the duck up on the bottle in the sink. Use a ladle, spoon the hot sugar water over the duck. This step will wash off the excess salt and pepper, and make the duck skin tight and smooth. Let the duck dry in the fridge overnight.
Day 3: Preheat oven at 350 F (175 C). Place a rack in a deep baking pan, rub the rack with some oil to prevent sticking. Wrap the duck wings and legs with foil and place it on the rack. Brush the duck with honey every 30 minutes and flip the duck. Roast for a total of 2 hours.
Let it rest for half an hour before carving. Serve with spring roll wrapper, cucumber, leek, and sweet bean sauce.
Tips
1 Blanching the duck with hot sugar water is a critical step to make the duck skin evenly brown and crispy. Brushing honey also helps with the coloring of the skin.
2 Eating roasted duck with leek, cucumber, sweet bean sauce, and thin spring roll wrapper is the classic combination. It cuts down the fattiness and brings out more flavor of the duck.
3 You can find sweet bean sauce and spring roll wrappers from an Asian store. If you cannot find them, hoisin sauce or oyster sauce will work as a substitute for sweet bean sauce, and use tortilla or bread instead of spring roll wrapper.
4 You can save the duck fat in the dripping and use it in cooking later.
5 Use the duck neck and duck bones to make a stock.
* Some of the salt will be rinsed away, a lot of duck fat will drip to the pan, the actual fat and sodium content per serving will be less than the numbers indicated in the label below.
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