📝 About This Recipe
Hailing from the cradle of Chinese culinary arts, Shandong Style Roast Duck is the sophisticated ancestor of the world-famous Peking Duck. This dish is celebrated for its 'bright red' lacquer-like skin and a complex marinade of star anise, ginger, and fermented bean paste that deeply seasons the meat. Unlike other variations, the Lu style emphasizes a balance of savory aromatics and a perfectly rendered, glass-like skin that shatters upon the first bite.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Pekin Duck (fresh, head and neck intact if possible)
Aromatic Cavity Rub
- 2 tablespoons Kosher salt
- 1 tablespoon Five-spice powder
- 3 slices Ginger (smashed)
- 3 whole Star anise
- 4 stalks Green onions (knotted)
Scalding and Glaze
- 1/2 cup Maltose or Honey (maltose provides the most authentic shine)
- 3 tablespoons Red rice vinegar
- 2 tablespoons Shaoxing wine
- 8 cups Boiling water (for the initial blanching)
Serving Accompaniments
- 20 pieces Thin wheat pancakes (steamed)
- 1/2 cup Sweet Bean Sauce (Tianmianjiang) (warmed with a drop of sesame oil)
- 1 large Cucumber (julienned into matchsticks)
- 6 stalks Leek or Scallion whites (julienned)
👨🍳 Instructions
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1
Thoroughly clean the duck, removing any remaining pinfeathers and excess fat from the neck and cavity. Pat the skin bone-dry with paper towels.
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2
Mix the salt and five-spice powder together. Rub the inside of the duck cavity with this mixture, then insert the ginger, star anise, and knotted green onions.
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3
Sew the cavity shut using a metal skewer or kitchen twine to ensure the juices and aromatics stay inside during the roasting process.
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4
The 'Skin Tightening': Place the duck on a rack over a sink. Carefully pour 8 cups of boiling water over the entire bird. You will see the skin shrink and tighten immediately.
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5
Prepare the glaze by whisking maltose, red rice vinegar, and Shaoxing wine in a small saucepan over low heat until fully dissolved and syrupy.
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6
Brush the glaze generously over the scalded skin. Ensure every inch is coated evenly for a uniform mahogany color.
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7
Hang the duck or place it on a wire rack in the refrigerator, uncovered, for at least 12-24 hours. This air-drying process is crucial for achieving crispy skin.
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8
Preheat your oven to 375°F (190°C). Place a tray filled with an inch of water at the bottom of the oven to create a moist environment that prevents the meat from drying out.
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9
Place the duck breast-side up on a roasting rack. Roast for 30 minutes, then reduce the heat to 325°F (160°C).
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10
Flip the duck carefully and roast for another 30 minutes. Finally, flip it back to breast-side up for the last 15-20 minutes to finish the crisping.
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11
The duck is done when the internal temperature reaches 165°F and the skin is a deep, glossy reddish-brown. Let it rest for 15 minutes before carving.
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12
Carve by first slicing the crispy skin into rectangles, then slicing the succulent meat. Serve immediately with warm pancakes, sauce, and vegetables.
💡 Chef's Tips
Maltose is very sticky; dip your spoon in hot water first to make it easier to scoop. For the ultimate crispy skin, use a hairdryer on the 'cool' setting for 10 minutes before putting the duck in the oven. Do not skip the air-drying phase; if the skin is damp, it will steam rather than crisp. If the wing tips start to darken too quickly, wrap them in small pieces of aluminum foil. Save the duck carcass to make a rich, milky white soup with Napa cabbage and tofu.
🍽️ Serving Suggestions
Serve with warm, paper-thin Mandarin pancakes for wrapping. Pair with a glass of bold black tea or a fruity Pinot Noir to cut through the richness. Include a side of pickled radishes to provide a bright, acidic contrast. Offer a small dish of granulated sugar; dipping the fattiest pieces of skin in sugar is a traditional Shandong delicacy. Serve a stir-fried vegetable dish like Garlic Pea Shoots to balance the meal.