CHINESE ''ROAST'' DUCK
Producing the type of roast duck you see hanging in the windows of many Chinese restaurants is nearly impossible at home. I've tried, believe me, and it is about as far from the minimalist ideal as making vegetable pâté. The good news is that very similar results can be achieved, in less than an hour, if you cut up the duck. With a just a modicum of attention, the duck will gain a glorious, mahogany color that will belie the amount of work you spent on it.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut duck as you would a chicken, into 6 or 8 serving pieces; discard wing tips, back and neck, or reserve to make stock. Place duck, skin side down, in a 12-inch skillet over high heat and sprinkle it with salt and pepper. When duck begins to sizzle, cover skillet and turn heat to medium. After 15 minutes, turn duck and season skin side. After 15 more minutes, uncover skillet and turn heat to medium-high. Cook duck, turning as necessary, so that it browns nicely on both sides; this will take another 15 minutes or so.
- Remove duck to a plate and pour off all but a tablespoon of fat; leave any solids in pan. Over medium-high heat, add rice wine and bring to a boil. Add soy sauce and 2 tablespoons water and bring to a boil; stir in remaining ingredients. Once mixture starts bubbling, return duck to skillet and cook, turning it frequently until sauce is thick and duck is well-glazed, 5 to 10 minutes. Remove duck, then scoop solid spices out of sauce. Spoon sauce over duck and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mirfan Mrehan
[email protected]This recipe is a must-try for any duck lover. The duck was cooked to perfection and the sauce was flavorful. I will definitely be making this again.
jacques regimbald
[email protected]This was my first time cooking duck and it turned out great! The recipe was easy to follow and the duck was cooked perfectly. The skin was crispy and the meat was tender and juicy.
Amanda Stuart
[email protected]This recipe was a bit time-consuming, but it was worth it. The duck was cooked to perfection and the sauce was delicious. I will definitely be making this again for special occasions.
Sharon Hill
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The duck was so flavorful and the sauce was perfect. I will definitely be making this again.
Sk Saddik Sk Saddik
[email protected]This recipe was a bit challenging, but it was worth it. The duck was delicious and the sauce was amazing. I will definitely be making this again.
Nathan Garcia
[email protected]I've made this recipe several times and it always turns out great. The duck is always crispy and juicy and the sauce is flavorful. I highly recommend this recipe.
Kitty Bryant
[email protected]This recipe is a keeper! The duck was cooked to perfection and the sauce was delicious. I will definitely be making this again.
Challote Kollections
[email protected]The duck was amazing! It was so crispy and flavorful. The sauce was also very good. I will definitely be making this again.
Ugboaja Rachael
[email protected]This was my first time cooking duck and it turned out great! The recipe was easy to follow and the duck was cooked perfectly. The skin was crispy and the meat was tender and juicy. The sauce was also very good. I will definitely be making this again.
Theo Roberson
[email protected]I'm not a big fan of duck, but this recipe changed my mind. The duck was so flavorful and juicy. I loved the crispy skin and the tender meat. The sauce was also very good. I will definitely be making this again.
Sonia Noshad
[email protected]This recipe was absolutely delicious! The duck was crispy on the outside and tender on the inside. The sauce was flavorful and complemented the duck perfectly. I will definitely be making this again.