Thursday, January 12, 2012

Crispy Skin Roast Duck

Can't wait to try this recipe when come across Vivian Pang Kitchen! Indeed very tasty just like store bought, if not better!! I will try baking this again for our coming reunion dinner!! :D

hehehe I hang the duck over my kitchen window
Recipe adapted from Vivian Pang Kitchen
  • 1 whole duck (about 2kg)
  • 3 cups water
  • 2 tbsp maltose
  • 1 tbsp vinegar
  • 3 pieces shallot (without skin)
  • 3 cloves garlic (with skin)
  • 3 tbsp fermented soybean paste
  • 2 tsp chinese five spice
  • 1 tsp salt
  • 1 tsp pepper
  1. Combine water, maltose & vinegar in a wok/a large pot and bring it to boi
  2. Pad the duck dry. Bath the duck with the boiling mixture for several times.
  3. Hang up the the duck as shown and sun dry for 2 hours.
  4. Bath the duck for 2nd time, sun dry again for another 3 hours or till a dried & hard skin is formed.
  5. Combine all the seasonings (except shallot and garlic) and mix well. Spread the seasoning around the inner part. Lastly put in the shallots and garlics. Do not rub mixture over the outer skin!
  6. Bake in preheated oven 200 deg cel for 30mins, decrease temp to 180 deg cel and bake for another 45mins or until the skin is brown & crispy.


Unknown said...

Very nice even roasted duck. Thanks for the link.

Small Small Baker said...

You posting very fast, I missed reading so many post. :)

Wah, you can even do roast duck! Looks good! Maybe can submit to AB, I hope Wendy will accept. :)

Peng said...

SSM...hehehe tks, I actually going to make another dish using roast duck, so I din submit this particular recipe to Wendy ^-*

Swee San @ TheSweetSpot said...

Oh. that's great. I was looking for a recipe on how to make crispy skin roast duck.. maybe i will try it after cny, cause already pre-ordered 2 roasted ducks.. thanks for sharing.

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