Chinese Roast Duck Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHINESE ROAST DUCK



Chinese roast duck image

John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.

Provided by John Torode

Categories     Dinner, Main course

Time 1h50m

Yield Serves 4 with leftovers

Number Of Ingredients 14

2 ducks
140g caster sugar
6 star anise seeds
large piece ginger, sliced
small bunch spring onions, roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar
2 ducks
140g caster sugar
6 star anise seeds
large piece ginger, sliced
small bunch spring onions, roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar

Steps:

  • The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
  • In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
  • The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
  • In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Nutrition Facts : Calories 1387 calories, Fat 109 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Protein 58 grams protein, Sodium 0.65 milligram of sodium

ROAST DUCK



Roast Duck image

This is another duck recipe from the Diana Liu cookbook. Takes a bit of time but is delicious served with chinese plum sauce.

Provided by CJAY8248

Categories     Whole Duck

Time P1DT1h45m

Yield 1 duck, 6 serving(s)

Number Of Ingredients 7

1 duck, 4-5 lbs. (well cleaned)
4 teaspoons salt
1 teaspoon ground Chinese flower pepper
1/2 cup soy sauce
1/2 cup sherry wine
2 green onions, cut in 4-inch lengths
3 tablespoons honey

Steps:

  • Rub salt and chinese flower pepper on duck (inside and outside) and put green onions in the cavity.
  • Keep in refrigerator for 24 hours, take out 2 hours before baking.
  • Preheat oven to 450*.
  • Bake 45 minutes at 450* on roasting pan rack with breast up; reduce heat to 350* and continue baking 1 hour more.
  • Mix honey, soy sauce, and sherry.
  • Baste duck with sauce mixture; continue baking 30 minutes more; brushing 3 times until mixture is gone.
  • Remove duck and let cool 40 minutes.
  • Cut duck into bite-sized pieces; arrange pieces on platter.
  • Serve hot or cold.

Nutrition Facts : Calories 983.6, Fat 83.2, SaturatedFat 27.9, Cholesterol 160.6, Sodium 3030.2, Carbohydrate 13, Fiber 0.3, Sugar 9.9, Protein 27

CANTONESE ROAST DUCK



Cantonese Roast Duck image

Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight.

Provided by echo echo

Categories     Whole Duck

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (5 lb) duck
1 tablespoon bean sauce
2 tablespoons dry sherry or 2 tablespoons shaoxing wine
1 1/2 tablespoons sugar
1/2 teaspoon five-spice powder
1 tablespoon light soy sauce
1 clove garlic, crushed
1/2 whole star anise
1/2 cup red wine vinegar
4 tablespoons honey

Steps:

  • Cut off duck's wing tips and 2nd joints.
  • Combine bean sauce through anise and rub the inside of the duck with the mixture.
  • Sew the neck and tail openings securely.
  • Bring 6 cups water to a boil.
  • Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water.
  • Pat the duck dry.
  • Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
  • Slip a loop of string around the duck's neck and hang in a dry place overnight.
  • Pre-heat oven to 450°F.
  • Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 6-10 minutes until golden brown.
  • Turn with a towel (NOT a fork).
  • Roast 8-10 minutes longer, making sure the duck does not burn.
  • Reduce heat to 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
  • Reduce heat to 300°F; roast 10 minutes.
  • Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F).
  • Now increase heat to 450°F, remove foil and roast 10 minutes.
  • Remove from oven and serve hot.

People also searched

More about "chinese roast duck food"

CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
chinese-roast-duck-烤鴨-oh-my-food image
2019-05-05 1. In a mixing bowl, add marinate sauce: s oy sauce ½ cup, hoisin sauce ½ cup, dark soy sauce 2 tablespoons, water 1 cup, garlic 2 cloves …
From ohmyfoodrecipes.com
Ratings 108
Category Main Course
Cuisine Asian, Chinese
Total Time 1 hr 40 mins
  • In a mixing bowl, add marinate sauce: soy sauce 1/2 cup, hoisin sauce 1/2 cup, dark soy sauce 2 tablespoons, water 1 cup, garlic 2 cloves grind, ginger 3 slices grind, anise 3, clove 3, and five spices 1/8 teaspoon.
  • After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). Try to flip the other side after a few hours.
  • Preheated the oven for 375 F. Then, put the duck on a cake stand like a bundt cake mold to roast a chicken from previous recipe.
See details


CANTONESE ROAST DUCK RECIPES - THE SPRUCE EATS
cantonese-roast-duck-recipes-the-spruce-eats image
2021-11-23 Roast the Duck. Preheat the oven to 400 F/200 C/Gas Mark 6. Place a tray of boiling water at the bottom of the oven. If you have the attachments, hang the duck head-down from the top rack. If not, place it on a …
From thespruceeats.com
See details


CHINESE ROAST DUCK - ROTISSERIE GRILLED DUCK - CHINESE …
chinese-roast-duck-rotisserie-grilled-duck-chinese image
The Wolfe Pit shows you how to make an Asian Style Roast Duck on a Napoleon Gas Grill Rotisserie. This is not a Peking Duck, but similar in flavor. This du...
From youtube.com
See details


CANTONESE ROAST DUCK RECIPE - SIMPLE CHINESE FOOD
2021-07-01 7. After the water on the surface is slightly drained, put it in the preheated oven, set 160 degrees and bake for 1 hour, adjust the temperature to 210 degrees, and bake for about …
From simplechinesefood.com
4.7/5
Total Time 1 hr
Servings 3
See details


ROAST DUCK RECIPE - SIMPLE CHINESE FOOD
2021-12-24 Bake for 20 minutes after preheating the oven at 180 degrees. 8. Take out the surface and brush a layer of honey vinegar, wrap the tips of the arms and legs with tin …
From simplechinesefood.com
4.6/5
Total Time 1 hr
Servings 4
See details


BEIJING DUCK: HISTORY, RECIPE, AND HOW TO EAT IT - CHINA HIGHLIGHTS
2021-10-26 Place the duck on a rack. Boil a pot of boiling water, and slowly poured the hot water over the duck. Making sure to get it on all sides. The skin immediately shrinks and …
From chinahighlights.com
See details


ROAST DUCK CHINESE RECIPES ALL YOU NEED IS FOOD
Dec 31, 2004 · Before reheating, allow the duck to sit at room temperature for 20 minutes. Reheat the leftovers in a 300 F oven for 20 minutes and then at 325 F for an extra 10 minutes …
From stevehacks.com
See details


CHINESE ROAST DUCK RECIPE RECIPES ALL YOU NEED IS FOOD
(Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 …
From stevehacks.com
See details


CHINESE ROAST DUCK LEGS RECIPE - FOOD NEWS
1. A clean duck, wash clean, dry the water, air outside and inside until dry. It takes about 2 to 3 hours. Family roast duck. 2. Prepare the skin marinade:. Prepare a dish of soy sauce, add a …
From foodnewsnews.com
See details


BEIJING ROAST DUCK: TASTE AMAZING CHINESE FOOD | REAL TRAVEL MAG
2017-04-23 In fact, in 1926, nine roast duck restaurants in Beijing carried this name. In the late 1960s the Bianyifang Restaurant’s name was changed to the Chongwenmen Roast Duck …
From realtravelmag.com
See details


ROAST DUCK WITHOUT OIL | MISS CHINESE FOOD
2020-10-30 Step 3. Put the marinated duck on a flat plate, put it in a steamer, and steam for 30 minutes after the water boils. If the duck is older, extend the time appropriately, or use a …
From misschinesefood.com
See details


ROAST DUCK | MISS CHINESE FOOD
2020-05-29 Step3. Bake at 180 ° C for 20 minutes, brush with honey water again, bake for another 20 minutes, brush again with honey water, then lower the temperature, bake at …
From misschinesefood.com
See details


CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES | HEY! REVIEW FOOD
2022-03-14 Chinese Roast Duck (烤鴨) – Oh My Food Recipes. admin March 14, 2022 Facebook Twitter Youtube Pinterest Twitter Youtube Pinterest
From heyreviewfood.com
See details


[HOMEMADE] CHINESE ROASTED DUCK : R/FOOD - REDDIT
Duck is the very best! Duck breast fillet with just white pepper and salt is so good! Slice the skin in a grid pattern and sear both faces while keeping the middle somewhat raw (forgot the words …
From reddit.com
See details


ROAST DUCK LEG RECIPE - SIMPLE CHINESE FOOD
Roast Duck Leg. 1. Wash the duck legs, add 10 grams of crushed ginger, boil, add white wine, boil for three minutes, skim off the white foam, remove and drain, add oil to the pan, heat up, …
From simplechinesefood.com
See details


CHINESE ROAST DUCK FRIED RICE RECIPE - FOOD.COM
directions. Heat up a wok adds oil and eggs and stir fry for a minute. Blend in the rice and salt and combine the mixture. When the rice mixture is toasted add in the plum sauce and juice from …
From food.com
See details


CHINESE BBQ (CRISPY PORK ROAST, CHAR SIU, ROAST DUCK) - YOUTUBE
Hello, I hope you enjoyed this video! Thanks for watching and supporting :) Price : 1 lb crispy roast pork CAD 13.00 (USD 10.30)1 lb Char Siu CAD 13.00 (USD ...
From youtube.com
See details


SECRET REVEALED. BEST CHINESE ROAST DUCK 烧鸭 (TRADITIONAL …
Chinese Roast Duck. 烧鸭 Juicy and delicious. Better than store bought. This recipe uses traditional ingredients which really brings out the flavor of t...
From youtube.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is the recipe for Chinese roast duck?
Recipe is below: CHINESE ROAST DUCK 1 duck (approx. 5 lbs.) 2 tablespoons crushed ginger 6 cloves crushed garlic 2 stalks green onion 1 tablespoon chu hou paste (soybean paste) 2 red bean curd 1 tablespoon honey mixed with 2 tablespoons water Rinse duck inside and out with cold water. Boil a pot of water and pour over all the surfaces of the duck.
How do you eat peking duck meat?
Also, peking duck meat is often eaten with onion, cucumber and sweet bean sauce with bun rolled around the fillings. Some people like to eat with pickled radish and use hoisin sauce, salt or plum sauce as a dipping sauce. There are so many different ways to roast a duck. Normally, Chinese roast a duck in an oven and the duck is hanging over.
What to eat with roast duck?
Roast Duck is predominant in Chinese cuisine and Peking duck is very famous Chinese dish. Also, peking duck meat is often eaten with onion, cucumber and sweet bean sauce with bun rolled around the fillings. Some people like to eat with pickled radish and use hoisin sauce, salt or plum sauce as a dipping sauce.
What is Beijing roast duck?
With its popularity in Beijing, this dish became commonly known as ‘Beijing roast duck’. In 1416, the first known restaurant to specialize in roast duck opened in Beijing, called Bianyifang. There they roasted the duck in a closed oven having first heated the walls of the oven using sorghum stalks to give a crispy finish to the duck.

Related Search