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Roast Duck with Crispy skin


Nur lala kitchen 
 Recipe for cooking roast duck with crispy skin:


1 whole duck (around 4-5 pounds)

2 tablespoons sea salt

1 tablespoon Chinese five-spice powder

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon ground white pepper

1 teaspoon garlic powder

1 teaspoon ginger powder


1. Preheat your oven to 350°F (175°C).

2. Remove the giblets from the duck's cavity and discard. Rinse the duck thoroughly under cold water and pat it dry with paper towels.

3. In a small bowl, mix together the sea salt and Chinese five-spice powder. Rub this mixture all over the outside of the duck, ensuring it's evenly coated. Set the duck aside and let it sit at room temperature for about 15 minutes.

4. While the duck is resting, carefully prick the skin of the duck all over with a sharp knife or fork. This helps the fat render out during cooking and results in a crispier skin.

5. Place the duck on a roasting rack inside a roasting pan, breast-side up. Make sure the pan is deep enough to catch any drippings.

6. In a separate bowl, combine honey, soy sauce, rice vinegar, ground white pepper, garlic powder, and ginger powder. Mix well to create a glaze.

7. Brush the glaze mixture all over the duck, making sure to coat it evenly. Reserve a little of the glaze for basting later.

8. Roast the duck in the preheated oven for approximately 2 to 2.5 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).

9. While the duck is roasting, baste it every 30 minutes with the reserved glaze.

10. Once the duck is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute and makes the meat juicier.

11. Carve the duck into desired pieces and serve with your favorite side dishes. The crispy skin provides a flavorful contrast to the tender meat.

Enjoy your delicious roast duck with crispy skin!

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