📝 About This Recipe
This sophisticated dish celebrates the deep, herbaceous qualities of licorice powder, which acts as a bridge between the rich fats of the duck and the bright acidity of stone fruits. Drawing inspiration from classic French and Chinese techniques, the duck is dry-brined with a bespoke spice blend that creates a shatteringly crisp, aromatic skin. The result is a complex, savory masterpiece where the sweetness of the licorice enhances the natural gaminess of the bird without overpowering it.
🥗 Ingredients
The Licorice Spice Rub
- 2 tablespoons Pure Licorice Root Powder (ensure it is culinary grade)
- 1.5 tablespoons Kosher Salt (flaky sea salt also works)
- 1 tablespoon Black Peppercorns (toasted and finely ground)
- 3 whole Star Anise (ground into a fine powder)
- 1/2 teaspoon Cinnamon (ground)
The Duck
- 5-6 pounds Whole Pekin Duck (giblets removed and patted extremely dry)
- 2 inch piece Fresh Ginger (sliced into coins)
- 4 pieces Scallions (bruised)
- 4 cloves Garlic (smashed)
Plum & Licorice Glaze
- 4 pieces Red Plums (pitted and chopped)
- 1/4 cup Honey (mild wildflower honey preferred)
- 2 tablespoons Soy Sauce (low sodium)
- 2 tablespoons Shaoxing Wine (or dry sherry)
- 1/2 teaspoon Licorice Powder (for the finish)
👨🍳 Instructions
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1
Prepare the duck by removing any excess fat from the cavity. Use a sharp skewer to prick the skin of the duck all over, especially around the breast and thighs, being careful not to pierce the meat itself. This allows the fat to render out.
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2
In a small bowl, combine the licorice powder, kosher salt, ground black pepper, ground star anise, and cinnamon. Mix thoroughly.
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3
Rub the spice mixture generously inside the cavity and all over the exterior of the duck. Massage it into the skin to ensure the licorice scent penetrates.
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4
Stuff the cavity with the ginger slices, bruised scallions, and smashed garlic. Close the cavity with a skewer or kitchen twine.
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5
Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 12 hours (up to 24 hours). This air-drying process is crucial for achieving crispy skin.
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6
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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7
Place the duck (still on the rack) in the oven. Roast for 60 minutes. Every 30 minutes, carefully drain the rendered fat from the bottom of the pan into a heat-proof jar.
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8
While the duck roasts, make the glaze. In a small saucepan, combine the chopped plums, honey, soy sauce, and Shaoxing wine. Simmer over medium heat for 15 minutes until the plums break down. Strain through a fine-mesh sieve and stir in the final 1/2 teaspoon of licorice powder.
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9
After the first hour of roasting, increase the oven temperature to 425°F (220°C). This high heat will crisp the skin.
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10
Roast for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh and the skin is a deep mahogany brown.
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11
Brush the duck with a thin layer of the plum-licorice glaze during the last 5 minutes of roasting, being careful not to let the sugars burn.
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12
Remove the duck from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
💡 Chef's Tips
Always use pure licorice root powder rather than 'liquorice' candy flavorings which contain sugar and aniseed oil. Pricking the skin is the secret to non-greasy duck; the more holes you make (without hitting meat), the better the fat renders. Save the rendered duck fat in your fridge; it is 'liquid gold' for roasting potatoes later. If the skin is browning too quickly during the high-heat phase, tent it loosely with foil. Ensure the duck is bone-dry before the rub is applied; use a hair dryer on the cool setting if you are in a hurry.
🍽️ Serving Suggestions
Serve alongside a wild rice pilaf with dried cranberries to complement the licorice notes. Pair with a bold Pinot Noir or a spicy Syrah to cut through the richness of the duck fat. Accompany with steamed bok choy or roasted root vegetables drizzled with the remaining plum reduction. A side of quick-pickled cucumbers provides a refreshing crunch and acidity to balance the spices. Finish the plate with a tiny dusting of fresh licorice powder and a sprig of chervil for a professional look.