|Chinese Roast Duck|
Anyway, to kick this off, allow me to share with you a recipe for Roast Duck, one of my favourite dishes.
I love duck. Duck Confit, Smoked Duck, Teochew Braised Soya Sauce Duck – it’s all good. But to me, Chinese Roast Duck is hands-down the best. I’d always wanted to learn how to make it, how to get the skin so thin and crackly, while at the same time keeping the meat moist, tender and juicy. I’d done Confit and Braised Soya Duck, but never Roast Duck. After all, it only takes a short drive out anywhere to get pretty decent and affordable roast duck here in Singapore! But you see, I enjoy the challenge of trying my hand at cooking what I like eating. Just so I know I can do it myself if I wanted to. So yesterday I finally did it. Roast Duck. It was easier than I’d expected, and what a hit it turned out to be!
Clean duck, trimming and removing fat, feet, head and neck. Rinse and dry thoroughly with paper towels.
Mix Dry Marinade ingredients together and rub all over the duck, inside and out. Leave in fridge for a couple of hours, or overnight.
|Ginger, garlic, spring onion and orange peel stuffed into duck|
|Steam duck for 45 minutes|
Heat the Glaze in a small saucepan till boiling, simmer 5 to 10 minutes until thickened slightly, then set aside.
After steaming the duck for 45 minutes, remove it from the wok or steamer. Place duck on a wire rack over an oven-proof tray, and baste with the glaze thoroughly, before placing in a preheated oven at 190 degrees celsius to roast for 1 hour.
Baste the duck every 20 minutes while roasting, and tent with foil if necessary to prevent the skin from getting too dark.
Hope you enjoy this!