• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 1 whole duck, about 1½ kg, cleaned
  • Seasoning (combined)
  • 1 tbsp salt
  • 1 tsp Chinese five spice powder
  • ¼ tsp pepper
  • 1 tsp sugar
  • Vinegar solution
  • 250ml white rice vinegar
  • 600ml water
  • 2 tbsp maltose (mak ngah tong)

Instructions

  1. Pat dry the duck with a clean tea towel, and rub the inside and outside with seasoning. Combine vinegar, water and maltose in a saucepan and bring to the boil. Bathe the duck with the mixture for 5-10 minutes. Hang the duck out in an airy place to dry for about two hours.
  2. Place duck on a roasting pan, and roast in a preheated oven at 180°C-190°C for about 30 minutes. Turn the duck around at intervals to ensure even roasting.
  3. Heat wok with enough oil for deep-frying until oil is just hot. Deep-fry the duck until the skin is golden brown and crisp. Remove the duck and drain. Cut the duck into serving-size pieces and serve with sour plum sauce.

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