Luzhou Roast Duck
A classic dish from Hefei, Luzhou Roast Duck features crispy skin, tender meat, and a rich fruity aroma from wood-fire roasting.
Ingredients
10 items- Duck 1 (about 2.5 kg)
- Salt 2 tbsp
- Sichuan peppercorns 1 tsp
- Five-spice powder 1 tsp
- Honey 3 tbsp
- Vinegar 1 tbsp
- Cooking wine 2 tbsp
- Sweet bean sauce as needed
- Mandarin pancakes 12 pieces
- Scallion shreds as needed
Nutrition
Steps （8 steps）
Clean the duck, remove innards and excess fat, rinse and pat dry thoroughly with paper towels inside and out.
Mix salt, ground Sichuan peppercorns and five-spice powder. Rub evenly all over the duck, inside and out. Cover with plastic wrap and refrigerate for at least 4 hours.
Bring water to a boil in a pot, add honey and vinegar. Ladle the hot liquid over the duck repeatedly for 1-2 minutes until the skin tightens and turns pale yellow.
Hang the duck or place on a rack in a well-ventilated area to air-dry the skin for 2-3 hours, until it feels dry and no longer tacky.
Mix honey, cooking wine and warm water. Brush evenly over the dried duck skin, then continue air-drying for 20 minutes to allow absorption.
Preheat oven to 200°C. Place duck on middle rack with a drip tray underneath. Roast for 30 minutes.
Remove duck, brush with another layer of honey mixture, flip over and roast for 20-30 minutes more, until skin is deep golden and crispy, and a chopstick can easily pierce the thickest part of the thigh.
Rest the roasted duck for 10 minutes, then slice into thin pieces. Serve hot with pancakes, sweet bean sauce and scallion shreds.
Tips
Adding vinegar to the scalding water helps crisp the skin. The longer you air-dry, the crispier the skin becomes. Watch the color during the last minutes of roasting to prevent burning.
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