Directions:
- Thaw duck overnight in refrigerator.
- Remove giblets and trim excess fat from tail area or anywhere hanging.
- Pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
- In large wok or pot bring water to a boil.
- Add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
- Make a slurry with cornstarch (mix with water) then add to boiling mixture.
- Dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
- Repeat process for another couple of minutes.
- Immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
- Rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
- After 4-6 hours, rub duck with 5-spice powder to taste.
- Heat oven to 375 degrees.
- Place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
- Roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
- Check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
- Remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 796.79 Kcal (3336 kJ) | ||
| Calories from fat | 680.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.59g | 116% | |
|---|---|---|---|
| Cholesterol | 75.58mg | 25% | |
| Sodium | 699.86mg | 29% | |
| Potassium | 35.68mg | 1% | |
| Total Carbs | 27.97g | 9% | |
| Sugars | 8.87g | 35% | |
| Dietary Fiber | 7.58g | 30% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 7.7mg | 43% | |
| Calcium | 183.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 172.78 Kcal (723 kJ) | ||
| Calories from fat | 147.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.39g | 116% | |
|---|---|---|---|
| Cholesterol | 16.39mg | 25% | |
| Sodium | 151.76mg | 29% | |
| Potassium | 7.74mg | 1% | |
| Total Carbs | 6.07g | 9% | |
| Sugars | 1.92g | 35% | |
| Dietary Fiber | 1.64g | 30% | |
| Protein | 0.29g | 3% | |
| Vitamin C | 1.6mg | 13% | |
| Iron | 1.7mg | 43% | |
| Calcium | 39.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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