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Roast Duck
Don't be too intimidated with roasting a duck. It's almost like roasting a whole chicken....almost!
"Duck novice: Go Western first."
Ingredients
1 Duck
1 Tbs Vinegar
1 Tbs Honey
1 Tbs Soy
1 Tbs Grated Ginger
2 Scallions, sliced
1 Tbs Sesame Oil
Salt to season
1 Tbs Vinegar
1 Tbs Honey
1 Tbs Soy
1 Tbs Grated Ginger
2 Scallions, sliced
1 Tbs Sesame Oil
Salt to season
Serves...
6
This comes out very tasty and tender
Dry the duck as much as possible to get the crisp skin
Method
Preheat oven to 200C.
Clean the duck. Pat dry inside and out with paper towels. Pour vinegar on a paper towel and wipe the inside of the duck with it to cleanse it thoroughly.
Prick skin all over with a sharp fork. Sprinkle salt all over the duck and let sit for an hour to help the skin to dry and crisp up. Pat the duck dry once again.
Roast duck breast side up, 30mins, then remove from oven and turn the duck over and roast another 15mins.
Mix together the honey, ginger, and soy to form a glaze. Glaze the duck at this point and roast another 15mins.
Take the duck out again and flip it over and glaze again. Cook for another 20mins. Glaze once more and cook for another 10mins till the skin is dark and crisp. Take the duck out of the oven.
In a pan heat up sesame oil and toss in chopped scallions. Pour hot oil over the duck to add more flavour and help with the crisping of the skin. Enjoy!
Another thing they don't tell you is how hard it is to carve a duck. After much struggle we managed to enjoy the moist flesh. Best eaten warm with a plum dipping sauce.
Clean the duck. Pat dry inside and out with paper towels. Pour vinegar on a paper towel and wipe the inside of the duck with it to cleanse it thoroughly.
Prick skin all over with a sharp fork. Sprinkle salt all over the duck and let sit for an hour to help the skin to dry and crisp up. Pat the duck dry once again.
Roast duck breast side up, 30mins, then remove from oven and turn the duck over and roast another 15mins.
Mix together the honey, ginger, and soy to form a glaze. Glaze the duck at this point and roast another 15mins.
Take the duck out again and flip it over and glaze again. Cook for another 20mins. Glaze once more and cook for another 10mins till the skin is dark and crisp. Take the duck out of the oven.
In a pan heat up sesame oil and toss in chopped scallions. Pour hot oil over the duck to add more flavour and help with the crisping of the skin. Enjoy!
Another thing they don't tell you is how hard it is to carve a duck. After much struggle we managed to enjoy the moist flesh. Best eaten warm with a plum dipping sauce.
Foodster's Verdict
Roast Duck
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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