Fast “Roast” Duck, Chinese Style

In this recipe, we present a delightful way to prepare roast duck that yields tender and succulent results in less than an hour. While achieving the exact texture and appearance of the Chinese restaurant-style roast duck might be challenging at home, this method will produce a flavorful and beautifully glazed mahogany-colored duck that will impress your guests. By cutting up the whole duck into pieces and following the simple steps, you’ll create a delicious masterpiece that belies the effort you put into it.

MAKES: 4 servings

TIME: About 1 hour

INGREDIENTS:

• 1 whole duck, 4 to 5 pounds, excess fat removed and cut into 8 pieces
• Salt and freshly ground black pepper
• 2 tablespoons rice wine or dry sherry
• 3 tablespoons soy sauce
• 1/2 cup brown sugar
• One 3-inch cinnamon stick
• 5 or 6 slices fresh ginger
• 4 star anise
• 2 cloves
• 1 teaspoon coriander seeds

INSTRUCTIONS:

1. Put the duck, skin side down, in a 12-inch skillet over medium-high heat and sprinkle it liberally with salt and pepper.
2. When the duck begins to sizzle, cover the skillet and turn the heat down to medium. After 15 minutes, turn the duck and sprinkle the skin side. After 15 more minutes, uncover the skillet and turn the heat back to medium-high.
3. Cook the duck, turning as necessary, so that it browns nicely on both sides; this will take another 15 minutes or so.
4. Transfer the duck to a plate and pour off all but a tablespoon of fat (if there are any solids, leave them in the pan).
5. Over medium-high heat, add the rice wine and bring it to a boil. Add the soy sauce and 2 tablespoons of water, and bring to a boil.
6. Stir in the brown sugar and spices until smooth. Once the mixture starts bubbling, return the duck to the skillet and cook, turning it frequently, until the sauce is very thick and the duck is well glazed, 5 to 10 minutes.
7. Remove the duck, then scoop the whole spices out of the sauce.
8. Spoon the sauce over the duck and serve.

TIPS:

• Before seasoning the duck, pat it dry with paper towels. Dry skin ensures a better browning and crispy texture.
• Rice wine or dry sherry adds depth and complexity to the glaze. If you don’t have these options, you can use white wine as a substitute.
• Keep a close eye on the duck while browning to avoid burning. Adjust the heat as needed to achieve a beautifully browned exterior.
• To infuse more flavor into the duck and keep it moist, baste it with the glaze during the last few minutes of cooking.
• Removing excess fat from the skillet helps prevent the duck from becoming too greasy. However, leaving some fat and solids in the pan adds flavor to the glaze.
•  Adjust the amount of brown sugar to your taste preference. If you prefer a less sweet glaze, reduce the sugar slightly.
• The cinnamon stick, ginger, star anise, cloves, and coriander seeds impart incredible aromatic notes to the dish. Be sure to remove the whole spices before serving to avoid overpowering the flavors.
• Allow the glaze to thicken until it coats the duck pieces evenly and develops a shiny, glossy finish.
• When serving, spoon the glaze over the duck for an attractive shine and additional flavor.

With these straightforward instructions and a handful of flavorful ingredients, you can create a mouthwatering roast duck dish that boasts a delightful glaze and an explosion of Chinese-inspired flavors. Enjoy this delicious and impressive meal for dinner gatherings or any special occasion. Your family and friends will surely be amazed by the taste and presentation of this homemade roast duck.