📝 About This Recipe
This exquisite fusion dish marries the centuries-old technique of Chinese Peking duck with the bold, aromatic soul of Peruvian Chifa cuisine. The duck is marinated in a complex blend of five-spice and pisco, then glazed with a vibrant reduction of honey and Andean citrus to achieve a glass-like, mahogany skin. It’s a celebratory centerpiece that captures the historic culinary dialogue between Guangzhou and Lima, offering a succulent, deeply aromatic experience unlike any other roast bird.
🥗 Ingredients
The Duck
- 1 piece Whole Duck (approx. 5-6 lbs, giblets removed and patted dry)
- 2 liters Boiling Water (for scalding the skin)
Peruvian Spice Rub
- 2 teaspoons Chinese Five-Spice Powder
- 3 tablespoons Pisco Acholado (Peruvian grape brandy)
- 1 tablespoon Aji Panca Paste (mild, smoky Peruvian chili)
- 2 tablespoons Fresh Ginger (finely grated)
- 4 pieces Garlic Cloves (minced into a paste)
- 1 tablespoon Kosher Salt
The Lacquer Glaze
- 1/2 cup Soy Sauce (Sillao) (preferably dark soy sauce)
- 1/3 cup Honey or Molasses (for shine and sweetness)
- 2 tablespoons Rice Vinegar
- 2 whole Star Anise
- 1 small piece Cinnamon Stick
👨🍳 Instructions
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1
Prepare the duck by removing excess fat from the cavity and neck. Using a needle or a small skewer, prick the skin all over the breast and legs, being careful not to pierce the meat itself; this helps the fat render out.
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2
Place the duck on a rack over a sink. Pour the boiling water slowly over the entire bird. You will see the skin tighten and turn slightly translucent. Pat extremely dry with paper towels.
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3
In a small bowl, whisk together the Pisco, aji panca, five-spice, ginger, garlic, and salt. Rub this mixture generously inside the cavity of the duck and very lightly on the outside.
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4
Place the duck uncovered on a wire rack set over a baking sheet. Refrigerate for at least 12 hours (ideally 24). This 'air-drying' process is the secret to achieving a crispy, lacquered skin.
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5
Preheat your oven to 350°F (175°C). Remove the duck from the refrigerator and let it sit at room temperature for 30 minutes before roasting.
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6
In a small saucepan, combine the soy sauce, honey, rice vinegar, star anise, and cinnamon. Simmer over medium heat for 5-8 minutes until slightly thickened and syrupy. Set aside.
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7
Place the duck breast-side up on a roasting rack. Roast for 45 minutes. You should see the fat beginning to pool in the tray below.
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8
Carefully flip the duck to breast-side down and roast for another 30 minutes. This ensures the back is cooked and more fat renders out.
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9
Flip the duck back to breast-side up. Increase the oven temperature to 400°F (200°C). Generously brush the duck with the prepared lacquer glaze.
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10
Roast for an additional 20-30 minutes, brushing with more glaze every 10 minutes, until the skin is a deep mahogany brown and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
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11
Remove from the oven and let the duck rest for at least 15-20 minutes. This allows the juices to redistribute, ensuring the meat remains succulent.
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12
Carve the duck by first removing the legs and wings, then slicing the breast meat into thin strips, ensuring each piece has a portion of that precious crispy skin.
💡 Chef's Tips
For the ultimate crispy skin, use a hair dryer on the 'cool' setting to dry the duck skin for 10 minutes before putting it in the fridge. Do not skip the Pisco; the alcohol evaporates but the sugars and aromatics help create the unique Peruvian flavor profile. If the wing tips or legs start to burn, cover them with small pieces of aluminum foil halfway through roasting. Ensure your roasting pan has a rack; if the duck sits in its own fat, the bottom skin will become soggy instead of crispy.
🍽️ Serving Suggestions
Serve with thin flour tortillas or traditional Chinese pancakes, smeared with a little extra glaze. Accompany with 'Arroz Chaufa' (Peruvian Fried Rice) for a complete Chifa feast. Pair with a chilled glass of Gewürztraminer or a classic Pisco Sour to cut through the richness of the duck. Provide a side of pickled daikon and carrots (Salsa Criolla style) to add a bright, acidic crunch.