Recipe Ingredient
- 1 whole duck, approximately 2kg
- (A)
- 1.5 litres water
- 1 tbsp maltose
- 1 tbsp rice vinegar
- (B)
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp thick soy sauce
- Seasoning
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp sugar
- 1 tsp Chinese Five Spice powder
- 1½ tbsp pepper
- 4 tbsp tau pan cheong
- 1½ tbsp Shao Hsing Hua Tiau wine (optional)
- 1 piece thumb-sized ginger, crushed
- 4 cloves garlic, crushed
- 3 stalks spring onion
Instructions
- Put ingredients (A) into a wok and bring to the boil. Tie the neck of the duck with a piece of raffia string and hold the duck by the string above the simmering water. Bathe the duck continuously until skin starts to contract. Continue to bathe the duck until the entire skin has contracted. Remove the duck to a tray.
- Rub the duck skin and the cavity with ingredients (B). Hang the duck in an airy space to dry for about 2-3 hours.
- Combine seasoning ingredients and stuff the cavity of the duck. Stitch up the opening and leave aside to marinate for 30 minutes.
- Preheat oven at 200°C. Roast the duck for 50-60 minutes or until it is golden in colour.
- Use a satay skewer to prick the thickest part of the duck. If the juices run clear, the duck is ready. Remove the sauce from the cavity and cut the duck into smaller pieces.
