Thursday, March 12, 2009

Crispy Roast Duck

Posted by manÜ

Mouth-watering. Period.

I whole Pekin duck (thaws for 24 hours in fridge) about 4 pound
1 gallon cold water

2 oranges (cut halves)
2 drop of red food coloring *optional*

1 tbsp
5 spices powder

2 tbsp sea salt
maltose for brushing

Remove plastic bag cover thawed duck,then remove and discard excess fat from body cavity and neck. Prick skin all over very thoroughly with a fork on both sides (25 to 30 pricks for each duck or as many times as you can to make the skin crispy).

Prepare a large pot or bin with cold water ,cut oranges and few drop of red coloring.Then let the clean duck dip into the cold water mixture for 2-3 hours.

Preheat oven at 350 F.Remove duck from cold water and pat it dry with paper towel.Rub salt and 5 spices powder all over the duck.Line up an aluminum foil over a roasting pan (to prevent deep scrubbing).

Place duck onto the roasting pan ,breast facing downward,in the middle rack of oven .Use bake setting to roast for 40-50 minutes,then turn the breast facing upward,roast for another 45 minutes to 1 hour or until golden brown .

Remove duck from oven brush with maltose all over the skin, let it sit for 10-15 minutes before carving.Serve warm as main course.

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