PEKING-STYLE SPIT ROASTED DUCK
PEKING-STYLE SPIT ROASTED DUCK
1 duck, 4½-5lb (2.25-2.5kg)
3 teaspoons five-spice powder (15ml)
4 tablespoons soy sauce (60ml)
3 tablespoons Asian sesame oil (45ml)
2½ tablespoons rice vinegar (37.5ml)
2½ tablespoons fresh ginger, peeled and chopped (37.5ml)
5 large cloves garlic, finely chopped
3 whole star anise
Sweet-and-sour sauce
Rinse the duck, inside and out, and pat it dry. Remove and discard any excess fat. Using your fingers and starting at the tail cavity, carefully loosen the skin of the duck over the breast and thighs. Rub the five-spice powder under the skin spreading it as evenly as possible. In a bowl stir together the soy sauce, sesame oil, vinegar, ginger and garlic. Place the duck in a large sealable plastic bag, pour the marinade in the bag reserving half. Add the star anise. Seal the bag and refrigerate for at least 4 hours or for up to 24 hours. Remove the duck from the marinade, pat it dry, then return it to the refrigerator for 30 minutes to dry the skin further. Remove the duck from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for rotisserie spit roasting over medium heat, 200ºF/100ºC. Truss the duck. If using a charcoal grill, place a drip pan in the center of the fire bed.
Charcoal: Secure the duck onto the spit or according to the manufacturer's instructions. Spit-roast the duck, brushing every ½ hour with the reserved marinade and adding more coals as needed, until it is a rich golden brown, 1½-2 hours.
Gas: Secure the duck onto the spit, or according to the manufacturer's instructions. Spit-roast the duck, brushing every ½ hour with the reserved marinade, until it is a rich golden brown, 1½-2 hours.
To test for doneness, insert an instant-read thermometer into the thickest part of the thigh away from the bone; it should register 170ºF. The temperature will rise another 5º-10ºF while the duck is resting.
Transfer the duck to a cutting board and let rest for 15 minutes before carving. Serve the duck with a warm sweet-and-sour sauce.
Yield: 4 servings
1 duck, 4½-5lb (2.25-2.5kg)
3 teaspoons five-spice powder (15ml)
4 tablespoons soy sauce (60ml)
3 tablespoons Asian sesame oil (45ml)
2½ tablespoons rice vinegar (37.5ml)
2½ tablespoons fresh ginger, peeled and chopped (37.5ml)
5 large cloves garlic, finely chopped
3 whole star anise
Sweet-and-sour sauce
Rinse the duck, inside and out, and pat it dry. Remove and discard any excess fat. Using your fingers and starting at the tail cavity, carefully loosen the skin of the duck over the breast and thighs. Rub the five-spice powder under the skin spreading it as evenly as possible. In a bowl stir together the soy sauce, sesame oil, vinegar, ginger and garlic. Place the duck in a large sealable plastic bag, pour the marinade in the bag reserving half. Add the star anise. Seal the bag and refrigerate for at least 4 hours or for up to 24 hours. Remove the duck from the marinade, pat it dry, then return it to the refrigerator for 30 minutes to dry the skin further. Remove the duck from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for rotisserie spit roasting over medium heat, 200ºF/100ºC. Truss the duck. If using a charcoal grill, place a drip pan in the center of the fire bed.
Charcoal: Secure the duck onto the spit or according to the manufacturer's instructions. Spit-roast the duck, brushing every ½ hour with the reserved marinade and adding more coals as needed, until it is a rich golden brown, 1½-2 hours.
Gas: Secure the duck onto the spit, or according to the manufacturer's instructions. Spit-roast the duck, brushing every ½ hour with the reserved marinade, until it is a rich golden brown, 1½-2 hours.
To test for doneness, insert an instant-read thermometer into the thickest part of the thigh away from the bone; it should register 170ºF. The temperature will rise another 5º-10ºF while the duck is resting.
Transfer the duck to a cutting board and let rest for 15 minutes before carving. Serve the duck with a warm sweet-and-sour sauce.
Yield: 4 servings
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