Imagine a culinary masterpiece that transforms an ordinary duck into a crispy, glistening work of art that will have your dinner guests swooning with every bite. Our Crisp Skinned Roast Duck with Mock Mandarin Pancakes isn't just a recipe—it's a journey through authentic Chinese cuisine that promises to elevate your home cooking from mundane to magnificent. Get ready to unlock professional chef-level techniques that will turn your kitchen into a gourmet destination!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 whole duck (about 5 lbs)
- 1 tablespoon salt
- 2 tablespoons honey
- 2 tablespoons soy sauce
- Mock Mandarin pancakes
- Scallions, for serving
- Cucumber, for serving
Instructions
- Begin by preparing the duck. Rinse the whole duck under cold water, removing any giblets from the cavity. Pat the duck dry with paper towels, ensuring the skin is as dry as possible to achieve a crisp skin during roasting.
- Season the duck generously with salt, both inside the cavity and on the skin. This will help to draw out moisture and enhance the flavor of the duck. Let the duck sit at room temperature for about 30 minutes to allow the salt to penetrate the meat.
- Preheat your oven to 375°F (190°C). While the oven is heating, prepare the glaze by combining honey and soy sauce in a small bowl. Mix well until the honey is fully dissolved.
- After the duck has rested, place it on a roasting rack in a roasting pan, breast side up. Using a brush, generously apply the honey-soy glaze over the entire surface of the duck, ensuring an even coating.
- Roast the duck in the preheated oven for about 1 hour. After 30 minutes, carefully turn the duck over to allow the back to roast and crisp up as well. Baste the duck with the pan juices halfway through the cooking time for extra flavor and moisture.
- After 1 hour, carefully turn the duck back onto its breast side. Continue roasting for an additional 30-45 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.
- Once the duck is fully cooked, remove it from the oven and let it rest for at least 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
- While the duck is resting, prepare the Mock Mandarin pancakes according to the package instructions, or if making from scratch, roll out thin pancakes and steam them until warm and pliable.
- After the resting period, carve the duck into thin slices, separating the breast from the legs and thighs. Arrange the slices on a serving platter.
- To serve, place a few slices of duck on a warm Mock Mandarin pancake. Top with thinly sliced scallions and cucumber. Roll the pancake around the filling and enjoy!
Tips
- Moisture is the Enemy of Crispy Skin: Pat your duck bone-dry before roasting. Use paper towels and let it air-dry for maximum crispiness.
- Salt is Your Secret Weapon: Generously salt the duck inside and out to draw out moisture and concentrate flavors.
- Glaze for Gorgeous Color: The honey-soy glaze not only adds flavor but creates that stunning golden-brown exterior.
- Roasting Technique Matters: Flip the duck during cooking to ensure even browning and crispy skin on all sides.
- Resting is Crucial: Always let the duck rest after cooking to redistribute juices and ensure tender meat.
- Temperature is Key: Use a meat thermometer to ensure the duck reaches the perfect 165°F internal temperature.
- Pancake Preparation: Warm your Mock Mandarin pancakes just before serving to keep them soft and pliable.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 40g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 180mg
