DUCK - Crispy Roast Duck

By Aemelia

Ingredients

• 1 whole Pekin duck (thaws for 24 hours in fridge) about 4 pound
• 1 gallon cold water /ice water
• 2 oranges (cut halves)
• 2 drop of red food coloring *optional*
• 1 tbsp 5 spices powder
• 2 tbsp sea salt
• maltose for brushing

Details

Adapted from beachloverkitchen.com

Preparation

Step 1

1:Remove plastic bag cover thawed duck,then remove and discard excess fat from body cavity and neck. Prick skin all over very thoroughly with a fork on both sides (25 to 30 pricks for each duck or as many times as you can to make the skin crispy).


2:Prepare a large pot or bin with cold water ,squeeze cut oranges and add few drop of red coloring.Then let the clean duck dip/soak into the cold water mixture for 2-3 hours .


3:Preheat oven at 350 F.Remove duck from cold water and pat it dry with paper towel.Rub salt and 5 spices powder all over the duck.Line up an aluminum foil over a roasting pan (to prevent deep scrubbing).


4:Place duck onto wire rack of the roasting pan ,breast facing downward,in the middle rack of oven .Use bake setting to roast for 40-50 minutes,then turn the breast facing upward,roast for another 45 minutes to 1 hour or until golden brown .


5:Remove duck from oven brush with maltose all over the skin, let it sit for 10-15 minutes before carving.Serve warm as main course.