1 / 1 Picture by: antstorm
- 2 to 3kg duck (NOT lean !!!! or it won't be nice)
- 4 tablespoons maltose or honey (but only ordinary honey)
- 1 tablespoon rice vinegar
- 1 tablespoon Chinese red colour (found in Chinese or Vietnamese food shops)
- 280 ml warm/hot water
- for the stuffing
- 1 tablespoon oil (NOT olive oil)
- 1 tablespoon finely chopped spring onion
- 1 teaspoon finely chopped fresh ginger
- 1 tablespoon caster sugar
- 2 tablespoons Chinese rice wine (but I like dry sherry too)
- 1 tablespoon yellow bean paste
- 1 tablespoon hoisin sauce ( Vietnamese shops have a Viet variety that's tasty!)
- 2 teaspoons 5 spice powder
Preparation:1hour › Cook:2hours › Extra time:1day drying › Ready in:1day3hours
- Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.
- Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blending well. Pour the mixture into the cavity of the duck and sew it up securely.
- Dissolve the maltose or honey with vinegar and red food colouring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours. but its better to leave overnight (if you can)
- To cook: preheat the oven to 200 degrees C. Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 180 degrees C after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.
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