Luzhou Roast Duck
A classic Hefei dish with crispy skin and tender meat, slowly roasted over fruitwood charcoal, fragrant and flavorful.
Ingredients
13 items- Duck 1 (about 2 kg)
- Salt 2 tbsp
- Five-spice powder 1 tbsp
- Cooking wine 2 tbsp
- Scallions 2 stalks
- Ginger 1 piece
- Maltose 2 tbsp
- White vinegar 1 tbsp
- Honey 1 tbsp
- Sweet bean sauce to taste
- Cucumber 1
- Scallion whites 2 stalks
- Thin pancakes 20
Nutrition
Steps （8 steps）
Prepare the duck: remove head and feet, clean thoroughly, and pat dry inside and out with paper towels.
Marinate: mix salt and five-spice powder, rub all over the duck. Rub with cooking wine, stuff scallions and ginger into the cavity. Marinate for 2 hours.
Scald the skin: bring a pot of water to a boil, repeatedly pour over the duck skin to tighten it. Drain well after about 1 minute.
Apply glaze: mix maltose, white vinegar, and honey. Brush evenly over the skin. Hang or place on a rack and air-dry for at least 4 hours until the skin feels dry.
Roast: preheat oven to 200°C. Place duck on a rack, breast side up, roast for 30 minutes. Turn over and roast for 15 more minutes. Increase to 220°C and roast 5 minutes to brown the skin.
Doneness check: insert a skewer into the thickest part of the thigh; if no pink juices run out, it's done. If skin is not glazed enough, roast a few more minutes.
Slice the duck: let the duck cool slightly, then use a sharp knife to thinly slice the skin and meat. Arrange neatly on a plate.
Serve: place sweet bean sauce, cucumber, scallions, and pancakes on separate dishes. To eat, spread sauce on a pancake, add duck and vegetables, then roll up.
Tips
Air-drying is crucial for crispy skin. If maltose is unavailable, honey can be substituted. Adjust oven temperature according to your own oven.
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