Home-made Roast Duck – Not Oily!
Roast duck is one of our favourite food. When in London, we have roast duck at least once a week. I am delighted to be able to make roast duck at home. I must say I am quite pleased with my Roast Duck – the skin was crispy and had the right colour and the meat was flavoursome and juicy. The best part of making it at home is it is not oily. I removed all the fat before roasting, pour out the accumulated oil in the roasting tray mid-way through the roasting and skim off the oil from the gravy. It is definitely a healthier option.
I only used 1 teaspoon each of five spice powder, salt & black pepper to season the belly of the duck so was surprised how flavoursome the meat is. It could do perhaps with a little sesame oil and perhaps some ginger slices to add more aroma. The skin is bathed in hot water containing a mixture of honey and lemon juice. The duck is then “air dried” in the fridge overnight. That gave it the crispiness and the red hue.
I always thought it must be difficult to roast a duck without the requisite huge roasting oven that the Chinese restaurants use. But I was pleasantly surprised at how easy it is to roast a duck in the normal oven that we all have at home.
Video Link: https://youtu.be/jmwpOxCr_R0
- 1 duck
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 1 teaspoon five spice powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Prepare the duck for roasting – cut off the wings, bottom or tail and neck
- Fill a saucepan with sufficient water to cover the whole duck. Add honey and lemon and bring the water to a boil.
- Dip the duck in the water and bathe the duck by scooping the water over the duck until the skin looks puffed up (takes 5-10 mins). When the water starts to boil again, turn off the heat and remove duck to a plate. Set aside to cool.
- Mix the five spice powder, salt & black pepper. Scoop the spice mixture into the belly of the duck. Use a brush to fully coat the inside of the duck with the spice mixture.
- Prop the duck on a rack in a plate for the water to drain out from the back.
- Place duck in the fridge for the skin to air-dry, preferably overnight.
- The next day, place the duck onto a rack in a roasting pan, with the breast facing up.
- Roast the duck in the oven at 180°C (15-20 minutes for every 500 gm of duck). Add 1 cup of water to the roasting tray to catch the oil drips.
- Mid-way through the roasting, pour away the accumulated oil in the roasting tray. Pour another cup of water into the roasting tray to make gravy.
- At the end of the roasting time, the skin of the duck should be golden brown. If not, turn the temperature to 200°C and roast for another 5 mins.
- Insert a small knife into the thickest part of the thigh. If water or juice (and not blood) oozes out, the duck is cooked. Alternatively, insert a food thermometer into the thickest part of the thigh. The duck is cooked if the temperature reaches at least 75°C.
- Pour the gravy accumulated in the roasting pan into a bowl. Skim off the oil before serving with the duck.
- Cut up the Roast Duck and serve with the duck gravy, plum sauce and/or spicy chilli oil. Roast duck goes well with noodles or steamed rice.