Roast Duck Recipe

Prep the duck

Remove any excess fat from the cavity and trim loose skin. Pat the duck very dry inside and out with paper towels. Prick the skin all over the breast and legs with a skewer or fork (avoid piercing meat) to help fat render.

Marinate

Rub the duck inside and out with kosher salt, sugar, and five-spice powder. In a small bowl combine dark soy sauce, Shaoxing wine, smashed garlic and sliced ginger; brush or pour roughly half of this mixture inside the cavity and under the skin where possible. Place remaining marinade in refrigerator for later basting. Let the duck sit uncovered in the refrigerator for at least 2 hours, preferably overnight, to dry the skin for better roasting.

Preheat and prepare

Preheat oven to 425°F (220°C). Stuff the duck cavity with halved scallions, orange (or apple) halves, and star anise. Tie the legs with kitchen twine and tuck the wings under so the duck cooks evenly.

Roast duck initial high heat

Place the duck breast-side up on a rack set inside a roasting pan. Pour 1 cup water into the bottom of the pan to collect drippings and reduce smoke. Roast at 425°F for 20 minutes to help crisp the skin.

Reduce heat and continue roasting

Lower the oven to 350°F (175°C). Roast for an additional 1 hour 10 minutes to 1 hour 20 minutes (total roast time about 1 hr 30–1 hr 40 min depending on size), basting every 20–25 minutes with reserved marinade or pan juices. Rotate the pan once for even browning. If the breast browns too fast, tent loosely with foil.

Glaze and finish

In the last 10 minutes, whisk honey with 2 tablespoons hot water to thin. Brush the duck all over with the honey glaze and return to oven until skin is deep golden and an internal temperature at the thickest part of the thigh reaches 165°F (74°C). Remove duck and let rest on a cutting board 15–20 minutes before carving. Reserve carcass and accumulated pan juices for broth and shredded meat for assembly.

Make duck broth

While the duck is roasting or after carving, place the reserved carcass and any trimmings in a large stockpot. Add quartered onion, carrot, celery, smashed ginger and 2 liters (about 8 cups) of water. Bring to a simmer, skim any foam, then reduce heat to low and simmer gently for 1–1.5 hours. Strain the stock through a fine mesh sieve into a clean pot. Skim excess fat from the surface if desired, then season with light soy sauce and 1 teaspoon salt. Keep warm. The broth should have a clear duck flavor to serve as the accompaniment.

Shred the duck

When the roasted duck has rested, carve the meat off the bones. Remove skin if desired or shred with skin for richer flavor. Shred the meat into bite-sized pieces until you have about 4 cups. Reserve any pan juices and a few tablespoons of skimming oil to toss with the shredded meat for extra flavor.

Blanch choy sum

Bring a medium pot of salted water to a rolling boil. Add choy sum and blanch for 30–45 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain thoroughly. Toss with 1 teaspoon sesame oil, 1 teaspoon vegetable oil and 1/2 teaspoon salt to season and keep warm.

Warm shredded duck

Gently warm the shredded duck in a skillet over low heat with 1–2 tablespoons reserved pan juices or a splash of the duck broth—just until heated through, 2–3 minutes. Taste and adjust seasoning with a pinch of salt if needed.

Warm pancakes and prepare condiments

Warm thin pancakes according to package instructions or wrap in a clean damp towel and microwave for 30–45 seconds until pliable. Arrange hoisin sauce, julienned scallions and cucumber matchsticks on a platter.

Assemble and serve

To serve, place a warm pancake on a plate. Spread about 1/2 tablespoon hoisin sauce in the center, add 1/3 cup warm shredded duck, a few pieces of choy sum, cucumber matchsticks and a couple scallion strips. Fold or roll the pancake and serve immediately with a small bowl of hot duck broth on the side for sipping. Repeat to make approximately 12 pancakes. Leftover shredded duck can be kept in fridge up to 3 days; broth can be refrigerated for 3–4 days or frozen.