Crispy Roast Duck Recipe
- 1 duck, about 1½ lb (1.6kg)
- 3 tbsp oyster sauce
- 1 tsp Chinese five spice powder
- 1 tsp salt
- 3 tbsp honey
- 2 tbsp Chinese rice wine or dry sherry
- 1 tbsp dark soy sauce
- Meat hook or kitchen string
- Rinse the duck inside and out with cold running water. Pat dry with paper towels. Mix together the oyster sauce, five-spice powder, and salt and spread it inside the duck.
- Bring a large kettle of water to a boil. Tie some kitchen twine under the wings so the duck can be hung up. Place the duck in a colander in the sink. Pour some boiling water over the duck'the skin will tighten. Pat the duck with paper towels. Repeat the pouring and drying process five more times.
- To make the glaze, bring the honey, rice wine, soy sauce, and 2/3 cup water to a boil over high heat. Reduce the heat to medium-low and simmer briskly about 12 minutes, or until sticky. Let cool slightly. Brush the glaze all over the duck.
- Hang the duck over a roasting pan in a cool place. Train an electric fan on the duck. Let stand for about 4 hours, or until the skin is dry.
- Preheat the oven to 450°F (230°C). Place the duck on a rack in a roasting pan, breast side up. Pour 2 cups water into the pan. Roast for 20 minutes. Reduce the oven temperature to 350°F (180°C) and roast for 1 hour 15 minutes, or until the duck skin is shiny, crisp, and golden brown.
- Let stand for 10 minutes. Using a large, sharp knife, cut into quarters. Arrange the duck on a serving platter and serve hot.
