This easy version of classic Peking duck features a flavorful marinade and crisp skin, served with fluffy white rice seasoned with dark soy sauce. Perfect for a special yet approachable Asian-inspired meal.
Ingredients extracted via AI
2 PL Lee Kum Kee spare rib sauce2 PL hoisin sauce2 PL chu hou sauce2 PL Lee Kum Kee oyster sauce2 PL ground sichuan peppercorn2 PL five-spice powder1 ČL white pepper2 PL sea saltdried angelica root3 cinnamon sticksstar anise2 PL brown sugar0.5 Šálka white vinegar0.5 Šálka honey0.5 Šálka golden syrupwhite rice1 ČL dark soy sauce
Procedure generated via AI
Make the marinade by combining 2 tablespoons of Lee Kum Kee spare rib sauce, hoisin sauce, or chu hou sauce, 2 tablespoons of Lee Kum Kee oyster sauce, 2 tablespoons of ground Sichuan peppercorn, 2 tablespoons of five-spice powder, 1 teaspoon of white pepper, 2 tablespoons of sea salt, dried slices of angelica root (optional), 3 cinnamon sticks, several star anise pods, and 2 tablespoons of brown sugar.
Rub the marinade thoroughly inside and outside the duck, securing any openings in the skin with BBQ skewers to keep it tight.
Insert a metal hook into the duck’s shoulder for hanging.
Bring water to a boil in a pot and add half a cup of white vinegar and half a cup of honey or golden syrup.
Carefully baste the duck about 15 times with the hot water mixture to evenly coat the skin.
Let the duck rest on a roasting pan.
Set your oven fan on and roast the duck at 80°C (176°F) in a convection oven for about 1 hour.
Preheat the oven to 180°C (356°F), then roast the duck for 15 minutes before reducing the temperature to 150°C (302°F). Continue roasting for about 50 minutes, adjusting depending on the duck’s size.
Serve the duck with fluffy white rice seasoned with a teaspoon of dark soy sauce.
Store any leftover roast duck in the freezer and use it later for quick meals such as dry or soup noodles.