Chinese Roast Duck

By Pailin's Kitchen · 180 min

Ingredients

Instructions

1. Trim the duck breasts: remove as much of the tender and silver skin as you can, keeping the tenders aside, and cut away excess skin and fat around the edges.
2. Score the skin shallowly on a diagonal about 1 cm apart, without cutting into the meat.
3. Mix the five-spice powder, brown sugar, salt and ginger powder into a dry rub. Coat only the meat side with it, using any leftover rub on the tenders, then place the breasts meat side down on a plate and pat the skin dry.
4. Mix the red food colouring, water and a pinch of salt, and brush it over the skin.
5. Marinate for at least 45 minutes, uncovered, so the skin dries. Under 2 hours, leave at room temperature with a fan blowing on it; over 2 hours, refrigerate uncovered for up to one day.
6. Make the gravy: pound the white peppercorns fine, then add the garlic, ginger and cilantro stems and pound to a fine paste. Mash in the taojiew and five-spice powder.
7. Heat a little oil in a small pot, add the herb paste and fry on low for about 2 minutes until fragrant and thickened. Deglaze with the chicken stock, add all remaining gravy ingredients except the sesame seeds and cilantro leaves, whisk to break up the paste, and simmer about 5 minutes.
8. Taste and adjust the seasoning, adding more dark or black soy sauce to adjust the colour. Stir in the crushed sesame seeds, and just before serving stir in the cilantro leaves.
9. Preheat the oven to 400°F (205°C). Pat the breasts dry on paper towel, keeping juices and marinade away from the skin.
10. Heat a flat skillet over medium heat briefly without letting it get too hot, then place the duck skin side down. Render slowly over medium heat, pouring off collected fat if you wish to save it.
11. Sear for about 5-6 minutes until the skin is lightly browned and most of the fat has rendered. In a stainless steel pan the skin may stick at first; it should release once browned, helped by a spatula.
12. Move the duck skin side up onto a rack over a foil-lined baking sheet and roast until done. For medium, roast 12-15 minutes to an internal temperature of 135°F; timing depends on breast size, so use a meat thermometer.
13. Rest the duck about 10 minutes, slice thinly, and pour the gravy over before serving.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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