Step-by-Step Guide to Prepare Super Quick Homemade Roast Chinese Duck, Lazy Version

Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to make a special dish, Simple Way to Prepare Quick Roast Chinese Duck, Lazy Version. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roast Chinese Duck, Lazy Version, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast Chinese Duck, Lazy Version delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roast Chinese Duck, Lazy Version is 2-3 adults willing to pick the carcass clean.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roast Chinese Duck, Lazy Version estimated approx Between 2 and 3 hours.

To begin with this recipe, we must prepare a few ingredients. You can have Roast Chinese Duck, Lazy Version using 9 ingredients and 7 steps. Here is how you cook that.

I got tired of chasing the perfect Chinese duck that would compare with restaurants, and one day I just gave up and had a pan ready for the oven in 10 minutes, ignoring every rule I had learned. For reasons I don’t understand it was the best duck I ever made and the carelessness has fortunately proved reproducible.

Ingredients and spices that need to be Make ready to make Roast Chinese Duck, Lazy Version:

1. 1 whole duck of greater than 5lbs, Asian markets are usually the best deal. Fresh or frozen but raw
2. 5 Spice powder
3. 3 whole star anise
4. Kosher salt
5. Ground black peppercorns and some whole ones, optionally a few Szechuan peppercorns
6. Sesame oil
7. Soy sauce, any kind
8. Chinese cooking wine, any kind and color
9. Rice wine vinegar, any kind

Instructions to make to make Roast Chinese Duck, Lazy Version

1. Put the duck in a roasting pan. Don’t bother pricking the skin because all the fat will render out anyway. Sprinkle all dry ingredients over it. You can be heavy handed except with the salt, just a sprinkle. Most of your salt will come from the soy sauce. Place two star anise in the pan and one on the duck breast. There’s no real point but just pretend that it’s meaningful.
2. Pour a good glug of each wet ingredient over the duck, thereby rinsing everything you just sprinkled on the duck into the pan. Isn’t that stupid? Why put Five Spice powder on the duck only to have the cooking wine rinse it off? Someone here is an idiot and it isn’t you. Here is what we have, note the total volume of liquid is low, but intense.
3. Add water to dilute the liquid and bring the level to an inch or more deep. That’s a lot of liquid. Is this supposed to be roasted duck or braised duck?
4. Seal a nice tight foil tent for the duck to steam in. A good cook would tent it loosely so you can more easily baste during cooking, but you will be basting maybe once, after which the foil gets thrown away. So crimp that thing on. Try to keep the foil from smooshing onto the duck skin to avoid a burned spot.
5. Into the oven for 2 hours at 350F. Careful not to slosh the liquid as you move the pan, you can’t see what it’s doing.
6. Remove the foil and baste the duck well, wiggle the legs. If they move very freely in the joint, drop the temp to 200 and baste a bit more to get better color, and after a few minutes the duck is done. If the legs are still resistant, drop the temp to 200 anyway, baste and leave the duck in for as long as it takes to get those legs wobbling.
7. Move the duck to a board that hopefully can catch juices. No need to actually carve it, as it is totally falling apart. Most of the fat is rendered out with just a little left on the skin. I recommend that two or three people devour it with fingers, with a side bowl of steamed rice and veggies and a spoonful or two of the pan juices.

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