Pi-Pa Roast Duck枇杷鸭

I always have the feeling that roast duck is very difficult to make, but that day when I was at my friend Christina house, as I was flipping through the latest cookbook that she just got, I came across this recipe and decided to give it a try as I have a duck sitting in my freezer for quite some time already. 

This is my 2nd attempt in making this duck.  The 1st time I almost burn the skin of the duck, and it look way too ugly for picture, but my son says it taste better then those buy from hawker centre. I also did some modification to the steps to get rid of the strong duck smell when I cooked it the first time round.


1 while duck (about 2kg)

Baking tray line with aluminum foil
Meat rub: mix well in a bowl

1 tablespoon hoisin sauce

2 teaspoon 5 spice powder 
Drying lacquer:

50g honey

30g shaoxing wine

2 tablespoon white vinegar 

1/2 teaspoon salt 

Serve with:

Chili in vineager: mix well in a bowl till sugar is dissolved 

4 chili padi, chopped

1 clove garlic, chopped

2 tablespoon white vinegar 

1/2 teaspoon caster sugar

1/4 teaspoon salt 
Hoisin sauce


Remove the wings at the winglet, leaving the drumlette attached to the duck

 Clean the duck and drain
In a large wok, bring 1.5 litre of water to a boil and put in the duck, use a ladle and scope the water all over the entire surface of the duck several times until skin is well tightened, remove to the sink, wash and drain

Transfer the duck to a cutting board and cut through the breastbone along its entire length

Turn the duck breast side down and press firmly to spread it into a butterflied shaped

Turn the duck over and brush the cavity side with the meat rub

Transfer to a baking tray and place the duck in the tray skin side up then brush with the drying lacquer 

Put in the fridge uncovered to for 24 hours. The direr the skin the crisper it will be after roasting. Reserve the excess drying lacquer
Pre heat oven to 180°C. Brush the duck skin one more time with the lacquer 
Place duck on oven’s lower rack and roast for 45 min

Reduce the heat to 140°C and continue to roast for another 45min or until the meat feel soft around the leg, leave to cool cool completely before chopping into bite size.
Serve with Chili in vineager and hoisin sauce at side


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