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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. thaw duck overnight in refrigerator. | 2. remove giblets and trim excess fat from tail area or anywhere hanging. | 3. pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired. | 4. in large wok or pot bring water to a boil. | 5. add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely. | 6. make a slurry with cornstarch (mix with water) then add to boiling mixture. | 7. dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat. | 8. repeat process for another couple of minutes. | 9. immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings. | 10. rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight. | 11. after 4-6 hours, rub duck with 5-spice powder to taste. | 12. heat oven to 375 degrees. | 13. place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist. | 14. roast uncovered for about 1-1 1/2 hours rotating it 2-3 times. | 15. check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast. | 16. remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	1	frozen		-	-	-	-
honey	3	tablespoons		-	-	-	-
xiao xing chinese rice wine	4	tablespoons		-	-	-	-
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
ginger	3	slices	unpeeled	5.28	1.1728	0.1201	0.0495
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
chinese five spice powder	3	tablespoons		-	-	-	-
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
water	8	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.