Yaowarat Duck Recipe
crispy duck in a five spice honey sauce w/ jasmine rice
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Ingredients
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Crispy Duck
Five-Spice Honey Sauce (Yaowarat-style)
Rice & Garnish
Method
Crispy Duck
- 1
Prepare and truss the duck
Pat the duck thoroughly dry inside and out with paper towels. Using a sharp knife, score the skin lightly in a crosshatch pattern on the breast without cutting into the meat. Season the cavity with 1 teaspoon kosher salt and a pinch of pepper. Truss the legs together and tuck the wings under the body.
- 2
Parboil the skin
Place the duck breast-side up on a rack in a roasting pan. Carefully pour 1 cup boiling water over the duck skin so the hot water tightens the skin (this helps crisping). Allow to cool slightly for 5 minutes, then pat dry again with paper towels.
- 3
Dry and coat the skin
Mix 2 tbs kosher salt, 1 tsp baking powder, 1 tsp five-spice powder and 1 tsp ground black pepper. Rub the mixture evenly over the duck skin (avoid over-salting the cavity). Place the duck on a wire rack set over a sheet pan and refrigerate uncovered for at least 4 hours and up to overnight to further dry the skin.
- 4
Roast the duck
Preheat oven to 375°F (190°C). Brush the skin with 1–2 tbs neutral oil. Roast the duck on the rack breast-side up for 45 minutes. Increase oven temperature to 425°F (220°C) and continue roasting 15–25 minutes more, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the skin is deeply golden and crisp. If the skin is browning too quickly, tent with foil.
- 5
Rest and carve
Remove the duck from the oven and let rest 10–15 minutes on the rack. Carve into serving pieces (breast, leg, thigh) and transfer to a platter. Reserve any resting juices for the sauce if desired.
Five-Spice Honey Sauce (Yaowarat-style)
- 6
Sauté aromatics
In a small saucepan over medium heat, warm 1 tbs neutral oil. Add minced garlic and minced ginger and sauté 30–60 seconds until fragrant but not browned.
- 7
Combine base ingredients
Add 1 cup honey, 3 tbs light soy sauce, 1 tbs dark soy sauce, 2 tbs rice vinegar, 1 tsp five-spice powder, 1 cup water and 1/2 tsp crushed red pepper (if using) to the saucepan. Stir to combine and bring to a gentle simmer.
- 8
Thicken the sauce
Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. While the sauce is simmering, slowly whisk the slurry into the sauce. Simmer 1–2 minutes more until the sauce thickens to a glossy consistency. Remove from heat and stir in 1 tsp sesame oil. Taste and adjust: if too sweet, add 1 tsp rice vinegar; if too salty, add a splash of water. If you reserved duck juices, whisk up to 2 tbs into the sauce for extra richness.
- 9
Finish
Keep the sauce warm. If you want a sticky glaze on the skin, brush a thin layer of sauce on carved duck pieces and broil for 1–2 minutes until caramelized, watching carefully to avoid burning.
Rice & Garnish
- 10
Cook jasmine rice
Rinse 2 cups jasmine rice under cold water until the rinse runs clear. Drain. Combine rinsed rice with 2.5 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.
- 11
Prepare garnishes
While rice rests, thinly slice 2 scallions and chop 1/4 cup cilantro. Toast 1 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant. Cut lime into wedges.
- 12
Serve
Arrange carved crispy duck over a bed of jasmine rice or alongside. Spoon generous amounts of five-spice honey sauce over the duck and on the rice. Garnish with sliced scallions, chopped cilantro, toasted sesame seeds and lime wedges. Serve immediately.