📝 About This Recipe
Transport your senses to the bustling night markets of Guangzhou with this mahogany-skinned, aromatic masterpiece. This recipe utilizes a traditional dry-rub technique to infuse the succulent meat with the warming notes of star anise, Sichuan peppercorns, and cinnamon, while a specialized scalding process ensures the skin achieves a glass-like crispness. It is the ultimate celebration dish, offering a perfect balance of savory depth, floral spice, and a hint of honeyed sweetness.
🥗 Ingredients
The Bird
- 5-6 lbs Whole Pekin Duck (thoroughly defrosted, giblets removed)
The Signature Five-Spice Dry Rub
- 2 tablespoons Chinese Five-Spice Powder (high quality or freshly ground)
- 1 tablespoon Kosher Salt
- 1 teaspoon Toasted Sichuan Peppercorns (crushed)
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Ginger Powder
Aromatics for the Cavity
- 3 inch piece Fresh Ginger (sliced into coins)
- 4 stalks Green Onions (bruised)
- 3 whole Star Anise
- 4 cloves Garlic (smashed)
Skin Tightening Scald & Glaze
- 2 quarts Boiling Water (for scalding the skin)
- 3 tablespoons Honey (Maltose can be used for more authenticity)
- 1 tablespoon Soy Sauce (light soy sauce)
- 1 tablespoon Rice Vinegar (to help crisp the skin)
👨🍳 Instructions
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1
Rinse the duck thoroughly under cold water, removing any excess fat from the cavity. Pat the duck extremely dry inside and out with paper towels.
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2
Using a sharp skewer or a fork, prick the skin of the duck all over, especially around the breast and thighs. Be careful to only pierce the skin and fat, not the meat itself; this allows the fat to render out during roasting.
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3
In a small bowl, combine the Five-Spice powder, salt, crushed Sichuan peppercorns, brown sugar, and ginger powder. Rub this spice blend generously inside the cavity of the duck.
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4
Stuff the cavity with the sliced ginger, bruised green onions, star anise, and smashed garlic. Close the cavity by sewing it with a skewer or kitchen twine.
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5
Place the duck on a rack over a sink. Carefully pour the boiling water over the entire bird. You will see the skin tighten and shrink immediately. Pat dry again.
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6
Mix the honey, soy sauce, and rice vinegar in a small bowl. Brush a thin layer of this mixture over the skin. Place the duck uncovered in the refrigerator on a wire rack for at least 12 hours (up to 24) to allow the skin to dry completely. This is the secret to a crispy finish.
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7
Preheat your oven to 350°F (175°C). Remove the duck from the refrigerator 30 minutes before cooking to take the chill off.
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8
Place the duck breast-side up on a roasting rack set inside a deep pan filled with an inch of water (this prevents the dripping fat from smoking).
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9
Roast for 60 minutes. Then, carefully flip the duck onto its breast and roast for another 30 minutes to ensure the back is cooked and fat is rendered.
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10
Flip the duck back to breast-side up. Increase the oven temperature to 425°F (220°C) for the final 15 minutes to darken and crisp the skin to a deep mahogany color.
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11
Check for an internal temperature of 165°F (74°C) in the thickest part of the thigh.
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12
Remove from the oven and let the duck rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring the meat remains succulent.
💡 Chef's Tips
For the crispiest skin, use a hairdryer on the 'cool' setting to dry the skin for 10 minutes before putting it in the fridge. Avoid basting the duck with its own fat during roasting, as the moisture in the fat will soften the skin you worked so hard to dry out. If the wing tips or drumsticks begin to char too quickly, wrap them in small pieces of aluminum foil halfway through cooking. When carving, use a very sharp cleaver or chef's knife to slice through the skin cleanly without tearing it.
🍽️ Serving Suggestions
Serve with warm, thin Mandarin pancakes, hoisin sauce, and julienned cucumbers and scallions. Pair with a side of steamed bok choy drizzled with oyster sauce and garlic. A crisp, acidic Riesling or a light Pinot Noir cuts through the richness of the duck fat beautifully. Serve alongside a bowl of fragrant Jasmine rice or ginger-infused congee.