Asian Crispy Duck Recipe – Grandma’s Tasty Recipes

When I think of a perfect dish to impress friends, Asian crispy duck tops the list. Picture this: a rich, flavorful duck with splendidly crunchy skin paired with a sweet bean sauce, wrapped in delicate pancakes with freshly sliced cucumbers and scallions.

 It’s truly something you’d love to share at gatherings or special occasions. This recipe has become my go-to since discovering how to prepare it. Whether it’s a celebratory dinner or just a cozy night in, this duck dish steals the spotlight on any table.

Asian crispy duck is a dish that promises a delightful mix of textures and flavors. The process may seem elaborate, but every bit of effort yields a rewarding meal. The crunchy skin, tender meat, and unique flavors make it a standout dish that I often rave about to friends and family. 

Plus, with a zesty sauce and fresh accompaniments, it’s a dish that encapsulates a symphony of taste that’ll have everyone wishing for seconds.

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What is Asian Crispy Duck?

Asian crispy duck is a beloved dish known for its delectable combination of crispy skin and juicy meat, often served with pancakes and fresh veggies. The duck is typically prepared through a careful cooking process, ensuring the skin achieves that satisfying crunch while the inside remains moist and flavorful. While it may sound like a restaurant-only dish, making it at home is one of the most fulfilling culinary experiences you could try.

The Ingredients

To prepare this enticing duck recipe, here’s what you’ll need:

– 1 duck, approximately 2.5 kg (5.5 lbs)

– 2 tablespoons fine salt

For the Syrup:

– 2 tablespoons maltose (you can substitute with honey)

– 120 ml hot water (about ½ cup)

– 1 teaspoon white vinegar

For the Stuffing:

– 2 stalks green onions (scallions)

– 1 head of garlic, halved

– 2 tart apples, quartered (I like Granny Smith for a tangy flavor)

– 4 star anise

– 4 bay leaves

– 2 pieces cinnamon sticks

– 1 tablespoon ginger, roughly chopped (adds a nice zing)

For the Sauce:

– 3 tablespoons sweet bean sauce (Tian Mian Jiang)

– 1 teaspoon sugar

You’ll also need:

– Peking duck pancakes, homemade or store-bought

– Julienned scallions

– Cucumber, peeled and seeded, cut into sticks

Ingredients From : redhousespice.com

How to Make Asian Crispy Duck Recipe?

Now that we’ve gathered our ingredients, let’s dive into the delightful process of preparing Asian crispy duck. It’s a multi-step approach, but each phase brings you closer to that glorious dish you’re dreaming of.

Step-by-Step Directions

Step 1: Prepare the Duck

Start by patting the duck dry using kitchen paper. This step is crucial for achieving crispy skin. Rub the fine salt all over the skin and inside the cavity, ensuring it’s evenly coated. Place the duck on a wire rack set over a tray to catch any drips, and let it rest on the counter for 1 hour. This allows the salt to begin flavoring the duck and preps it for the next steps.

Step 2: Rinse with Hot Water

Bring approximately 1½ liters of water to a gentle boil. Carefully pour this hot water over the duck’s entire surface, flipping it over to cover both sides. This technique helps tighten the skin, contributing to that prized crispiness. Use a deep tray inside your sink to catch the splatters, and if you spot any stubborn feather ends, remove them gently with tweezers.

Step 3: Create the Syrup

In a bowl, combine the maltose with hot water and vinegar, stirring until it’s fully dissolved. This mixture will give the duck a glossy finish. Brush the duck skin with a layer of this syrup, covering it completely. After this, return the duck to the fridge for 1 hour before applying a second layer of the syrup.

Step 4: Chill the Duck

Once you’ve brushed on the second layer of syrup, leave the duck uncovered in the refrigerator. Resting it for 24 to 48 hours is essential, as it allows the skin to dry out and develop that delightful crisp.

Step 5: Stuff the Duck

One hour before roasting, remove the duck from the fridge to bring it back to room temperature. Stuff the cavity with the green onions, halved garlic, quartered apples, star anise, cinnamon sticks, and bay leaves. Secure the openings with toothpicks or skewers to keep the stuffing inside during cooking.

Step 6: Preheat the Oven

Preheat your fan-assisted oven to 200°C (390°F), or 220°C (425°F) if using a traditional oven. Place the duck breast-side up on the middle rack, and set a roasting tray below to collect any drippings. Roast for about 15 minutes.

Step 7: Lower the Temperature

After the initial roasting time, reduce the oven temperature to 180°C (350°F), or 200°C (390°F) for the traditional setting. Cover the tips of the wings and the ends of the legs with aluminum foil to prevent burning. Continue roasting for an additional hour, adjusting based on the size of the duck and your oven’s performance.

Step 8: Check for Doneness

To make sure the duck is fully cooked, insert an instant-read thermometer into the thickest part of the inner thigh. It should register at least 74°C (165°F) to be safe to eat.

Step 9: Prepare the Sauce

Once the duck is done, take it out of the oven and let it rest briefly on a cutting board for about 15 minutes. Meanwhile, use some of the duck fat collected in your roasting tray. Add half a tablespoon of this fat to a separate pan and whisk in the sweet bean sauce and sugar. Heat this mixture over low heat until it starts to simmer, then transfer it to a small serving dish.

Step 10: Steam the Pancakes

If your Peking duck pancakes are cold, steam them for about 3 minutes until warmed.

Step 11: Serve the Duck

Slice the duck into manageable pieces. To enjoy, spread a bit of the sauce over a pancake, add slices of duck, scallions, and cucumber sticks, then wrap it up into a cylinder. It’s a delightful bite of layered flavor!

Step 12: Make a Soup (Optional)

Don’t waste the carcass! After enjoying the meat, boil the remains in water by adding napa cabbage or winter melon. Season with salt and white pepper for a comforting soup later.

Notes

– Salt Brine: Make sure to rub the salt liberally; it ensures flavor penetration.

– Syrup Substitution: If maltose is not available, honey is a wonderful replacement.

– Resting Time: The longer the duck rests in the fridge, the crunchier the skin will be.

– Fresh Ingredients: Always opt for fresh, high-quality ingredients for better flavor.

– Don’t Rush Roasting: Cooking times might vary slightly based on the type of oven, so keep an eye on the duck.

Storage Tips

Store any leftover duck in an airtight container in the refrigerator for up to 3 days. If you want to store it longer, you can freeze the sliced duck for up to 3 months. When reheating, try using the oven to retain crispiness, rather than the microwave.

Nutrition Information

– Calories: 720

– Carbs: 18g

– Fat: 50g

– Protein: 65g

Serving Suggestions

– For an appetizer, serve slices of duck with pancakes for a fun, DIY eating experience.

– Pair with steamed broccoli for a colorful, nutritious crunch alongside the duck.

– Offer a side of pickled veggies to contrast the richness of the duck.

– Add jasmine rice as a hearty base for enjoying the sauces.

– Serve with a sweet chili sauce for those who enjoy a kick of heat in their bites.

What Other Substitute Can I Use in Asian Crispy Duck Recipe?

– Use chicken instead of duck if you prefer a lighter version; however, adjust cooking time accordingly.

– Maple syrup could replace maltose for a somewhat different flavor profile.

– Rice pancakes can substitute Peking pancakes if you’re looking for a gluten-free option.

– Sesame oil can enhance the flavors further if drizzled on pancakes before wrapping.

– Add hoisin sauce for a sweeter alternative to the sweet bean sauce.

Conclusion

Making Asian crispy duck at home is a labor of love, but the end result is entirely rewarding. It’s a dish that gathers friends and family around the table, ecstatic with flavors and textures. This version brings a fresh spin on a classic, allowing you to explore cooking techniques while enjoying a delicious meal. 

So roll up your sleeves, follow the steps, and indulge in this incredible dish—you won’t regret it!

Happy cooking, and may your duck always be crispy!

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