I love cantonese style roast and the other day, when i ordered this dish with duck legs, i got a shock when i got the bill. It was really expensive! Since i love duck legs, Ben loves duck breasts, I bought a whole duck and butchered it myself, pack them up individually and i can make a couple of different dishes out of a $13 duck. The recipe is adapted from The Meatmen and i must say it was amazing and satisfying! I used only 2 duck legs but of course it will work for a whole duck using the same method.
- 1 large duck
- Dry rub (blended): 1 tbsp sichuan peppercorns, 1tbsp salt, 1 tbsp five spice
- Poaching liquid: 3 litres water, 1/4 cup light soy sauce, 1/4 cup huadiao wine, 1/2 cup rice vinegar/mirin, 1/2 cup honey
- 2 tbsp light soy sauce
- 2 tbsp huadiao wine
- 2 tbsp dark soy sauce
- 2 tbsp sugar
- 2 tbsp hoisin sauce
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 star anise, broken
- 1 tsp five spice
- Rub duck with dry rub ingredients and refrigerate for about 2 hours.
- Combine all ingredients for poaching liquid. Bring to boil and poach duck by pouring the boiling liquid over it. Repeat 2-3 times until skin tightens.
- Pat dry duck thoroughly. Hang to air dry for about 4 hours.
- For the sauce, add oil in the pan and fry garlic, star anise and ginger until fragrant. Add in all other ingredients and fry until sauce is thick.
- In a preheated oven, roast duck at 200 deg, breast side up for 25 mins.
- Flip duck and roast for another 25mins.
- Flip again and roast for another 10 mins or until golden.
- Serve with rice or rice cooker chicken rice and drizzle sauce over it.