Ped Yang (gf) Recipe
Crispy half roasted duck and a side of broccoli served with a special sauce.
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Ingredients
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Main Ingredients
Special Sauce
Method
Preparing the Duck
- 1
Clean and Pat Dry
Rinse the whole duck under cold water and pat it dry with paper towels to ensure the skin is crisp when roasted.
- 2
Season the Duck
Rub the duck all over with salt, black pepper, and garlic powder, ensuring the seasoning is evenly distributed.
- 3
Roast the Duck
Preheat your oven to 375°F (190°C). Place the duck on a roasting rack in a roasting pan and roast for about 1.5 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- 4
Rest the Duck
Once roasted, remove the duck from the oven and let it rest for 15-20 minutes before carving.
Cooking the Broccoli
- 5
- 6
Drain and Set Aside
After cooling, drain the broccoli and set aside until ready to serve.
Making the Special Sauce
- 7
Combine Ingredients
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, chili flakes, and grated ginger until well combined.
Serving
- 8
Plate the Dish
Carve the rested duck into serving pieces and place on a plate alongside the blanched broccoli. Drizzle the special sauce over the duck and broccoli before serving.