Chinese Barbecue Duck Recipe

Prepare and marinate duck

Pat duck breasts dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat (about 1/4" deep). Season both sides lightly with 1/4 tsp salt and 1/8 tsp black pepper. In a medium bowl combine soy sauce, shaoxing wine, honey, hoisin, five-spice powder, grated ginger, minced garlic, sesame oil, and 1/4 tsp black pepper. Place duck breasts skin side up in a shallow dish or zip-top bag and pour marinade over them, ensuring skin is coated. Refrigerate and marinate at least 4 hours, preferably overnight, turning once so both sides absorb flavor.

Slow roast duck

Remove duck from refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 275°F (135°C). Line a roasting pan with foil and set a rack inside. Reserve marinade. Place duck breasts skin side up on the rack. Roast at 275°F for 40–60 minutes, until an instant-read thermometer reads 120–125°F (49–52°C) for medium-rare or 130°F (54°C) for medium. Meanwhile, pour off excess fat from the roasting pan periodically into a heatproof container (reserve for another use).

Finish skin and rest

Once the breasts reach the target temperature, remove from oven and increase oven to broil (or preheat a heavy skillet). If using broiler, brush a thin layer of reserved marinade or additional honey on skin, place under broiler 3–5 minutes until skin crisps and caramelizes — watch closely to avoid burning. Alternatively, sear skin side down in a hot skillet for 2–3 minutes to crisp. Transfer duck to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing thinly on the diagonal.

While the duck roasts, prepare the sauce. In a small saucepan combine oyster sauce, dark soy sauce, chili garlic sauce, brown sugar, rice vinegar, and water. Stir to dissolve sugar. Bring to a gentle simmer over medium-low heat, then whisk cornstarch with 1 tbs cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy consistency. Taste and adjust heat or sweetness as needed. Keep warm on very low heat; if it thickens too much, thin with a teaspoon or two of water.

Make batter

In a bowl sift together the all-purpose flour, 2 tbs cornstarch, baking powder, and 1/2 tsp salt. In a separate chilled bowl lightly beat the cold egg, then slowly whisk in the ice-cold sparkling water. Pour the wet mixture into the dry and stir very briefly — lumps are fine; do not overmix. Fold in the thinly sliced scallions (reserve a few for garnish). The batter should be loose but coat a spoon; if too thick, add a tablespoon of sparkling water.

Fry pancakes

Heat a large nonstick or cast-iron skillet over medium-high heat and add enough neutral oil to reach about 1/8–1/4" depth (about 1/4–1/2 cup depending on pan). When oil shimmers but not smoking, spoon 1/3 to 1/2 cup portions of batter into the pan and gently spread into 4–5" rounds with the back of a spoon. Fry 2–3 minutes until edges set and underside is golden; flip and fry 1–2 minutes until cooked through and crisp. Transfer to a paper towel-lined rack and keep warm in a low oven (200°F/95°C) while finishing remaining pancakes.

Season pancakes

Lightly season pancakes with a pinch of salt immediately after frying. Stack pancakes so they remain slightly crisp on the exterior and soft inside.

To assemble each portion, place one scallion tempura pancake on the plate. Fan 3–4 slices of rested roasted duck breast atop the pancake. Spoon 1–2 tbs of the warm sweet & spicy oyster sauce over the duck (reserve extra for the table). Garnish with a sprinkle of toasted sesame seeds, the reserved thinly sliced scallions, and a few cilantro leaves if using. Serve immediately so skin stays crisp and pancakes are warm.

Leftovers: Store duck slices and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a low oven or skillet to avoid toughening the meat. Pancakes are best eaten the day made but can be refreshed in a hot skillet.