Ingredients with Measurements:
- 1 whole duck (about 4-5 pounds)
- 1 tablespoon salt
- 1 tablespoon five-spice powder
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 cup plum sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Special equipment needed:
- Roasting pan
- Wire rack
- Basting brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the duck inside and out with cold water and pat dry with paper towels.
3. In a small bowl, mix together the salt, five-spice powder, sugar, and cornstarch. Rub the mixture all over the duck, inside and out.
4. Place the duck on a wire rack in a roasting pan, breast side up. Roast for 1 1/2 to 2 hours, or until the skin is crispy and golden brown and the internal temperature of the thickest part of the thigh reaches 165°F.
5. While the duck is roasting, make the plum sauce. In a small saucepan, combine the plum sauce, honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and water. Bring to a simmer over medium heat.
6. In a small bowl, whisk together the cornstarch and cold water until smooth. Add the cornstarch mixture to the plum sauce and stir until thickened, about 1-2 minutes. Keep warm until ready to serve.
7. Once the duck is done, remove it from the oven and let it rest for 10 minutes before carving.
8. To serve, slice the duck and arrange on a platter. Drizzle with the plum sauce and sprinkle with sliced green onions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 375°F
Internal temperature of duck: 165°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 500
Fat per serving: 25g
Carbohydrates per serving: 25g
Protein per serving: 45g
Substitutions for ingredients:
- If you can't find plum sauce, you can use hoisin sauce instead.
- If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.
Variations:
- You can add some chopped fresh cilantro or Thai basil to the plum sauce for extra flavor.
- Instead of roasting the duck, you can also grill it over indirect heat until crispy and cooked through.
Tips and tricks:
- To get extra crispy skin, you can prick the skin all over with a fork before roasting.
- Baste the duck with its own juices every 30 minutes while roasting to keep it moist and flavorful.
- Let the duck rest for at least 10 minutes before carving to allow the juices to redistribute.
Storage instructions:
Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the duck, place it on a baking sheet and heat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced duck on a platter with the plum sauce on the side for dipping.
Garnishes:
Garnish the duck with sliced green onions and sesame seeds.
Pairings:
This dish pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried bok choy
- Roasted sweet potatoes
Troubleshooting advice:
- If the skin isn't crispy enough, you can broil the duck for a few minutes at the end of cooking to crisp it up.
- If the plum sauce is too thick, you can thin it out with a little water or chicken broth.
Food safety advice:
- Make sure to cook the duck to an internal temperature of 165°F to ensure it's safe to eat.
- Always wash your hands and any surfaces that come into contact with raw duck to prevent cross-contamination.
Food history:
Crispy duck with plum sauce is a popular dish in Chinese cuisine, often served as a main course during festive occasions.
Flavor profiles:
This dish is savory, sweet, and slightly tangy, with a crispy texture from the roasted duck skin.
Serving suggestions:
Serve the sliced duck on a platter with the plum sauce on the side for dipping.
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Region: Chinese