Suckling Pig And Crispy Roasted Duck Combination Recipe
Make Suckling Pig And Crispy Roasted Duck Combination Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Suckling Pig
Crispy Roasted Duck
Optional Garnish and Sauce
Method
Suckling Pig
- 1
Prepare and season
Preheat oven to 160°C (320°F). Rinse the suckling pig inside and out and pat dry thoroughly with paper towels. Combine 2 tbs kosher salt, 2 tsp black pepper, minced garlic, chopped rosemary, thyme, olive oil and lemon zest/juice into a paste. Rub the paste evenly under and over the skin, paying attention to the shoulders, hams and cavity. Stuff the cavity with quartered apple and onion. Truss the pig so the legs are compact and even to promote even cooking.
- 2
Roast low and slow
Place pig on a large roasting rack set in a deep roasting pan. Pour 500 ml stock into the bottom of the pan to keep the environment moist and catch drippings. Roast in the preheated 160°C oven for approximately 2.5–3 hours (about 25–30 minutes per 500 g, adjust for actual pig weight) until internal temperature reaches 68–70°C in the thickest part of the shoulder. Baste every 30–40 minutes with pan juices to keep skin and flesh moist.
- 3
Crisp the skin
Increase oven temperature to 230°C (450°F) for the final 20–30 minutes to crisp the skin. If you have a broiler, you may finish under the broiler for 2–4 minutes per side to spot-crisp — watch carefully to avoid burning. The skin should be golden brown and crackling; the internal temperature should be 72°C recorded in the thickest part when finished. Remove the pig and rest uncovered on a cutting board for 20–25 minutes before carving to allow juices to redistribute.
Crispy Roasted Duck
- 4
Prep the duck
While the pig roasts, prepare the duck. Remove giblets and excess fat from cavity. Pat duck very dry with paper towels. Use a fork or sharp skewer to prick the skin all over (avoid piercing the meat) to encourage fat rendering. Rub 2 tbs kosher salt and 1 tbs five-spice powder evenly over the skin and inside the cavity. Place smashed ginger and scallions in the cavity.
- 5
Blanch to tighten skin
Bring 2 liters of water to a simmer in a large pot. Carefully lower the duck, breast side up, into the simmering water for 60–90 seconds to tighten skin and remove surface impurities. Remove and immediately pat dry thoroughly. Allow to cool on a rack for 15 minutes.
- 6
Air-dry and roast low
Place the duck on a rack set over a tray and refrigerate uncovered, or place in a cool, well-ventilated spot for 2–4 hours to dry the skin (this step improves crispness). Preheat oven to 150°C (300°F). Place duck breast-side up on a roasting rack. Roast for 60–75 minutes until most fat has rendered and internal breast temperature reaches 60–65°C.
- 7
Crisp and glaze
Increase oven to 220–230°C (430–450°F). Whisk together honey and rice vinegar (and maltose if using) and brush lightly over the duck skin. Roast for another 15–25 minutes until skin is deeply golden and crisp and the thickest part of the thigh reaches 74°C. If necessary, finish under a hot broiler for 1–3 minutes to achieve extra crispness. Remove duck and rest 15 minutes before carving.
Sauce and Finishing
- 8
Make pan sauce
While meats rest, pour pan drippings (about 250 ml) from either the pig or duck into a small saucepan. Skim off excess fat, leaving about 1 tbs of fat for flavor. Place saucepan over medium heat, add 150 ml red wine and reduce by half, scraping up browned bits. Whisk in 30 g butter off the heat until silky. Adjust seasoning with salt and pepper to taste. Optionally, stir in chopped parsley and orange segments for brightness.
- 9
Carve and serve
Carve the suckling pig into portions: shoulders, hams, ribs and crackling skin. Carve the duck into breast slices and legs. Arrange on a large platter with crackling pieces and orange segments. Drizzle some pan sauce over the meats or serve on the side. Garnish with chopped parsley. Serve immediately while skin remains crisp.
