Five-Spice Roast Duck
Remove the neck and organs from the inside cavity of the duck, if they haven't already been removed. Pat the duck dry on the outside and inside and season liberally with salt and pepper. Tie the ducks legs together using kitchen string or twine. Heat the Tablespoon of canola oil in a wok or a large, heavy skillet. Once the oil is shimmering, carefully add the prepare duck, breast side down, to the pan and fry it until the skin turns golden brown and crispy. Turn the duck over and fry on the other side for a few minutes until the back side is also browned and crispy. Turn off the heat under the wok or pan.
Spoon about 2 Tablespoons of the oil and fat from the wok or pan to a dutch oven or large pot. Heat the fat over medium-high heat and, once hot, add the garlic and ginger to the oil. Stir-fry the garlic and ginger for about 1 minutes, just until fragrant but not burnt. Add the 1/4 cup brown sugar to the pan and cook, stirring constantly, until the sugar begins to melt. In a medium mixing bowl, whisk together the oyster sauce, five spice powder, black pepper, honey, soy sauce, fish sauce, rice vinegar, and sriracha. Add this sauce to the pot with the brown sugar mixture, whisking to combine everything. Bring the sauce to a boil, then turn the heat down to low.
Carefully transfer the duck from the wok to the dutch oven or pot with the sauce, breast side down. Cover the pot with a lid and simmer the duck and sauce for 1 hour, turning the duck over every 20 minutes, so that it gets evenly flavored.
During the last 20 minutes that the duck is braising, preheat the oven to 425ºF. Prepare a roasting pan by placing a V-shaped rack in a roasting pan or use a cooling rack set on a large baking sheet or in a broiler pan. Basically, the duck should be able to set on a surface that allows the fat and juices to collect below the duck while it roasts.
Once the duck has finished braising for an hour, turn off the heat under the pot and carefully transfer the duck from the braising liquid to the prepared roasting pan, breast side up. Brush some of the braising liquid over the duck breast and legs then place it in the preheated oven. Roast the duck for 15 to 20 minutes, or until the internal temperature reaches 165ºF and the skin is a deep brown color. Remove from the oven and let the duck rest for 10 minutes before carving and serving. Serve with steamed rice and stir-fried veggies.
Ingredients
Directions
Remove the neck and organs from the inside cavity of the duck, if they haven't already been removed. Pat the duck dry on the outside and inside and season liberally with salt and pepper. Tie the ducks legs together using kitchen string or twine. Heat the Tablespoon of canola oil in a wok or a large, heavy skillet. Once the oil is shimmering, carefully add the prepare duck, breast side down, to the pan and fry it until the skin turns golden brown and crispy. Turn the duck over and fry on the other side for a few minutes until the back side is also browned and crispy. Turn off the heat under the wok or pan.
Spoon about 2 Tablespoons of the oil and fat from the wok or pan to a dutch oven or large pot. Heat the fat over medium-high heat and, once hot, add the garlic and ginger to the oil. Stir-fry the garlic and ginger for about 1 minutes, just until fragrant but not burnt. Add the 1/4 cup brown sugar to the pan and cook, stirring constantly, until the sugar begins to melt. In a medium mixing bowl, whisk together the oyster sauce, five spice powder, black pepper, honey, soy sauce, fish sauce, rice vinegar, and sriracha. Add this sauce to the pot with the brown sugar mixture, whisking to combine everything. Bring the sauce to a boil, then turn the heat down to low.
Carefully transfer the duck from the wok to the dutch oven or pot with the sauce, breast side down. Cover the pot with a lid and simmer the duck and sauce for 1 hour, turning the duck over every 20 minutes, so that it gets evenly flavored.
During the last 20 minutes that the duck is braising, preheat the oven to 425ºF. Prepare a roasting pan by placing a V-shaped rack in a roasting pan or use a cooling rack set on a large baking sheet or in a broiler pan. Basically, the duck should be able to set on a surface that allows the fat and juices to collect below the duck while it roasts.
Once the duck has finished braising for an hour, turn off the heat under the pot and carefully transfer the duck from the braising liquid to the prepared roasting pan, breast side up. Brush some of the braising liquid over the duck breast and legs then place it in the preheated oven. Roast the duck for 15 to 20 minutes, or until the internal temperature reaches 165ºF and the skin is a deep brown color. Remove from the oven and let the duck rest for 10 minutes before carving and serving. Serve with steamed rice and stir-fried veggies.