Crispy Aromatic Duck

Instructions

1. 1

   Clean the duck thoroughly inside and out, removing any excess fat. Pat completely dry with paper towels, especially the skin.

2. 2

   In a small bowl, mix together five-spice powder, ground ginger, cinnamon, crushed Sichuan peppercorns, and salt to create the aromatic spice rub.

3. 3

   Rub the spice mixture all over the duck, both inside and out, ensuring even coverage. Place star anise, sliced ginger, smashed garlic cloves, and green onions inside the duck cavity.

4. 4

   Place the duck on a wire rack over a roasting pan. Refrigerate uncovered for 4-6 hours or overnight to dry out the skin (this is crucial for crispiness).

5. 5

   Preheat oven to 160°C (320°F). Remove duck from refrigerator and let sit at room temperature for 30 minutes.

6. 6

   Place the duck breast-side up on a rack in a roasting pan. Pour 2 cups of water into the bottom of the pan. Steam-roast for 2 hours, adding more water if needed to maintain steam.

7. 7

   In a small bowl, whisk together dark soy sauce, Shaoxing wine, honey, and rice vinegar to create the glaze.

8. 8

   After steaming, remove the duck and increase oven temperature to 220°C (425°F). Brush the duck generously with the glaze mixture.

9. 9

   Return duck to oven and roast for 20-30 minutes until the skin turns deep mahogany and becomes crispy. Brush with glaze every 10 minutes.

10. 10

    Remove from oven and let rest for 15 minutes. Meanwhile, heat vegetable oil in a large wok or deep pot to 180°C (350°F).

11. 11

    Carefully lower the duck into the hot oil using a large spider strainer or slotted spoon. Ladle hot oil over the top for 2-3 minutes until the skin becomes deeply golden and crackling crispy.

12. 12

    Remove duck from oil and drain on a wire rack for 5 minutes. Use poultry shears or a sharp cleaver to cut the duck into pieces, starting by removing the legs, then the wings, and finally cutting the breast into strips.

13. 13

    Arrange the crispy duck pieces on a serving platter. Serve immediately with steamed pancakes, hoisin sauce, julienned cucumber, and green onions for wrapping.