Description
Aromatic Crispy Duck (Pancake-Style) features deeply fragrant, crackling-crisp skin with meltingly tender duck, perfect for buns, pancakes, or sharing platters.
Ingredients
- Whole duck (4–5 lb / 1.8–2.3 kg)
- Five-spice powder
- Soy sauce
- Honey
- Fresh ginger, sliced
- Garlic cloves
- Star anise
- Orange zest
- Rice vinegar
- Salt
- Hoisin sauce (for serving)
- Scallions & cucumber (for serving)
- Steamed buns or pancakes (optional)
Instructions
- Pat duck very dry; prick skin all over (avoid meat). Rub with salt and five-spice.
- Stuff cavity with ginger, garlic, star anise, and orange zest.
- Slow-roast on a rack over a tray at 300°F for 3½–4 hours until very tender, fat rendered.
- Cool completely, then refrigerate uncovered 6–8 hours to dry the skin.
- Mix soy sauce, honey, and rice vinegar; brush lightly over skin.
- Roast at 425°F for 25–35 minutes until skin is deeply golden and crackling.
- Rest 10 minutes, then slice and serve with hoisin, scallions, and cucumber.
Notes
- Ensure the duck is patted dry thoroughly for crispy skin.
- Refrigerating the duck uncovered helps to dry out the skin for better crispiness.
- Adjust cooking times based on the size of the duck.
- Prep Time: 30 minutes
- Cook Time: 11 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 duck
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg