Baked duck with hoisin sauce
6 servings
150 minutes
Roast duck with hoisin sauce is a true embodiment of the sophistication of Chinese cuisine. This recipe has its roots in traditional methods of preparing duck in Beijing, where the caramelization of the skin and deep aroma of spices make the dish delightful. White pepper, garlic, and Chinese 'Five Spices' create a rich spicy flavor, while hoisin and orange liqueur give the duck a sweet glaze with a hint of citrus. The dish is tender and juicy with an appetizing crispy crust that pairs perfectly with rice, greens or flatbreads. This treat is suitable for both festive tables and exquisite dinners. Each piece reveals a wealth of flavors, turning the meal into a true gastronomic journey through China.
1
Mix all dry spices with garlic. Make cuts in the duck's skin, rub two-thirds of the paste into the cuts, and use the rest to rub the skin. Refrigerate for a day.
- Garlic: 2 cloves
- Coarse salt: 1 tablespoon
- Orange zest: 2 teaspoons
- Coriander seeds: 1 teaspoon
- Ground white pepper: 5 g
- Chinese five-spice powder: 1.5 teaspoon
- Duck: 1.5 kg
2
Preheat the oven to 160 degrees. Warm the duck at room temperature, place it in the oven and roast for one hour and twenty minutes. Then turn it breast side up, make punctures, and roast for another hour.
- Duck: 1.5 kg
3
Remove the duck and increase the temperature to 220 degrees. Mix hoisin sauce, liqueur, honey, and sesame oil. Transfer the duck to a clean baking tray and brush the surface with glaze.
- Hoisin sauce: 3 tablespoons
- Orange liqueur: 2 tablespoons
- Honey: 1 tablespoon
- Toasted sesame oil: 10 ml
- Duck: 1.5 kg
4
Place in the oven, brush with glaze again after five minutes, and bake for another five minutes until a glossy crust appears.
- Hoisin sauce: 3 tablespoons
- Orange liqueur: 2 tablespoons
- Honey: 1 tablespoon
- Toasted sesame oil: 10 ml
- Duck: 1.5 kg
5
Place the duck on the board and slice it after ten minutes.
- Duck: 1.5 kg
