Soy Roasted Duck

Por Souped Up Recipes · 150 min

Ingredientes

Modo de preparo

1. Cut open the duck cavity with scissors, slightly off centre between the breasts. Trim off the connective tissue, the large piece of neck skin, the tail end and some of the fat.
2. Rinse the duck well under running water, then pat dry with paper towels.
3. Place the duck skin side up on a large tray and press firmly to flatten it.
4. Coat the duck generously with coarse sea salt. Set it on a flat board, weigh it down with a large pot filled with water, and refrigerate for 12 hours.
5. The next day, rinse the duck thoroughly with boiling water to shrink the skin and remove the salt, then dry with paper towels.
6. Preheat the oven to 450°F. Place the duck on a rack over a baking pan.
7. Heat a heavy cast-iron skillet until smoking hot, then flip it over and rub a thin layer of oil on the bottom.
8. Put the duck in the oven and set the hot skillet on top of it. Roast for 30 minutes to render the fat.
9. While the duck roasts, make the braising brine: heat oil in a large pot, add all the dried spices, ginger, garlic and scallions, and stir over medium heat for a couple of minutes until fragrant.
10. Add 5 to 6 cups of bottled or distilled water and bring to a boil.
11. Add the soy sauce, dark soy sauce, Chinese cooking wine and rock sugar, then simmer for 15 minutes.
12. Remove the duck from the oven and take off the skillet, discarding the rendered fat from the pan. If you have no cast-iron skillet, wrap a heavy brick in foil, heat it until hot and use that instead.
13. Submerge the duck in the brine (cut it smaller if the pot is too small) and braise on low heat for 1 hour.
14. Move the duck to a rack, skin side up, and put it back in the oven at the lowest temperature for 6 to 8 hours, depending on your oven's minimum setting.

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