Perfectly roasted duck should have crisp skin and very little fat. Ever wonder how Chinese duck gets that crispy parchment style skin? Well the secret is out and you can do it at home. The procedure takes four steps; Poach, Marinate, Air-Dry, Roast. Plan ahead as it does take some time but the result is worth the effort.
Large pot, big enough to hold the duck
Small sauce pan
Bowl, large enough to hold the duck
Roasting pan with rack
5-6 lb duck
sherry wine
Kosher salt
Chinese 5 spice powder
Soy sauce
Fresh ginger
Meat thermometer
Step 1: Poach
Prepare the duck by removing the wing tips with kitchen scissors or a sharp knife.
Using a fork or sharp knife, prick the duck skin all over- this will help render out the fat
Place in a pot and cover with cold water. Add 2 hand-full of kosher salt, bring to a boil, then reduce heat to a simmer and cook for 90 minutes. Remove from heat. Drain off the water and accumulated fat. Place the duck in a large bowl. Pat dry with paper towel.
Step 2: Marinate
Place 2 tablespoons sherry, 1-tablespoon soy sauce, 1 tablespoon Chinese 5 spice powder in small sauce pan and heat. Spoon the marinade over the duck.
Step 3: Air-Dry
Place the duck on the rack in a roasting pan. At this point you have some options. You may dry the skin by placing the duck uncovered in your refrigerator at least overnight or for as long as three days. If you have a small portable fan, place the duck in front of it and fan dry for three hours. You may then refrigerate the duck, uncovered overnight and continue the next day or proceed directly to Step 4
Step 4: Roast
Pre-heat oven to 400f
Season with any marinade in the bottom of the pan and a little more salt. Place duck in oven and roast. For about an 1 ½ hour, until meat thermometer indicates 175f at the upper thigh joint.
To Serve: First remove the legs, and then remove the breasts. Carve the breasts into half a dozen o so thin slices.
Serve with wild rice or roasted potatoes and your favorite vegetable. For a quick and delicious sauce pour off any pan juices, and skim off the fat, and save. Heat 1 Cup Sugar 1/4 cup vinegar, cook until mixture starts to caramelize. Add 1 cup of orange juice and the pan drippings.
Cook until reduced by 1/3.
