VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
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••••KATHY’S TOUR OF FOOD CONTINUES ••••IN CHINA 🇨🇳!! JOIN ME!!
••••ENJOY THE VIDEO!!
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Ingredients 1 whole duck 1 tbsp Chinese five spice 1 tbsp salt 1 tbsp sugar
Stuffing 5 shallots 3 large slices ginger 5 garlic cloves 4 spring onions, green part only ¼ bunch coriander 3 star anise ½ cup (125 ml) shaoxing wine 2 tbsp sesame oil
Marinade ¼ cup (60 ml) vinegar ¼ cup honey 2 tbsp sugar
To serve pancakes spring onions cucumber sticks hoisin or sweet bean sauce
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
| We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. |
All herbs are fresh (unless specified) and cups are lightly packed. |
All vegetables are medium size and peeled, unless specified. |
All eggs are 55-60 g, unless specified
••••ENJOY THE VIDEO!!
Instructions Marinating time: 4 hours Hanging time: 1 hour Rinse duck inside and out. Pat dry with paper towel.
Season duck with Chinese five spice, salt and sugar, and rub to completely cover cavity of duck.
Stuff duck with shallots, ginger, garlic, spring onions, coriander and star anise. Add shaoxing wine and sesame oil.
In a threading motion, skewer duck shut. Chill for 4 hours, to marinate.
Combine marinade ingredients in a wok over medium heat, until simmering. Holding the duck over wok, ladle boiling marinade over duck skin.
Leave hanging above wok for 1–2 hours, or until skin has dried out.
Preheat oven to 180°C. Roast in oven for 1 hour 30 minutes, or until juices run clear when pierced with a skewer.
Finely slice duck meat. Serve with pancakes, spring onion, cucumber and sauce.
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This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.
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