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Got a duck. How can I make it "Chinese" for dh tomorrow?

(10 Posts)
trefusis Sat 18-Jun-05 18:09:17

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WigWamBam Sat 18-Jun-05 18:14:32

1 whole small duck (about 1.2 kg)
3 tsp of Chinese five-spice powder

For the marinade
200ml Soy Sauce
200ml Shaoxong rice wine or dry sherry
250ml Thai sweet chilli sauce
150g sugar
2 dried orange peel, strips
1 red chilli
6 fresh ginger root, sliced
2 cinnamon sticks
2 star anise
500ml water

1. First prepare the duck. Bring a large pan of water to the boil. Add the duck, return to the boil, then remove, and allow to cool. Season the cavity with Chinese five-spice powder.

2. For the marinade: add the soy sauce, rice wine, chilli sauce, yellow rock sugar, dried orange peel, red chilli, ginger, cinnamon, star anise and water in a large saucepan. Bring to the boil and cook briskly until reduced by half. Preheat the oven to 180C/gas 4.

3. Strain the marinade into a deep-sided roasting tray. Add the duck, breast side-down, and marinade for 1 hour.

4. Remove th educk from the marinade and place on a trivet in a roasting tray - roast for 20 minutes, until beginning to colour.

5. Reduce the oven temperature to 170C/gas 3, brush the duck with the leftover marinade and roast for a further 40 minutes, brushing the duck with the marinade every 20 minutes. Remove from the oven and leave to cool slightly before carving.

trefusis Sat 18-Jun-05 18:17:35

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WigWamBam Sat 18-Jun-05 18:19:34

I just used brown sugar when I did it for dh, worked out fine (so he said )

trefusis Sat 18-Jun-05 18:22:57

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jessicasmummy Sat 18-Jun-05 18:26:40

i just asked DH (who's a chef) about this and he reccommended pretty much the same as WWB - great minds!

lunavix Sat 18-Jun-05 18:34:10

dh's contribution is 'peking duck is a special breed'

I'd go with marinating

trefusis Sat 18-Jun-05 19:59:10

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trefusis Mon 20-Jun-05 12:54:39

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WigWamBam Tue 21-Jun-05 15:02:24

Glad it worked out OK!

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