Asian Style Roasted Duck
If you’ve ever wanted to make Peking Duck but didn’t have the time (or patience!) to blow air under the skin and marinate overnight, this roasted duck recipe is the perfect shortcut. It’s my cheat version of Peking Duck . No overnight prep, no fuss, just five minutes of seasoning and a few hours in the oven. The result? Crispy skin, juicy meat, and all the deep flavor I got when getting a roasted duck from a famous hotpot chain in Thailand!
Ingredients
- 1 whole duck (about 5 pounds)
- 1 TBSP sea salt
- 2 tsp Five Chinese spices powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 tsp sugar (I use coconut sugar.)
- Herbs to Stuff the duck
- 1 lemon (Cut in halves.)
- 1 yellow onion (cut into quaters)
- 2 slices ginger
- 1 head garlic (optional)
Instructions
- Preheat the oven to 300°F (150°C).
- Pat the duck dry using paper towels to remove all moisture.
- Poke the skin all over with a fork or meat tenderizer to help the fat render.
- Score the duck breast in a crisscross pattern without cutting into the meat.
- Mix seasonings: Combine salt, five spice powder, garlic powder, pepper, and sugar.
- Rub the mixture all over the duck, including inside the cavity.
- Stuff the cavity : Cut the garlic head and lemon in halves. Chop the onion into smaller pieces and slice ginger. Stuff them in the duck cavity and hold the excess skin together with a toothpick.
- Place the duck on a rack over a roasting pan so fat can drip away during roasting. Wrap the wings with foil as they cook so that they wont burn while other parts are cooking.
- Roast for 3 hours and 45 minutes to 4 hours, or until the skin is brown and crispy.
- Check doneness by piercing the thigh; if the juice runs clear, the duck is done.
- Rest for 10–15 minutes before carving. Serve with rice, noodles, or your favorite sauce.
Notes
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