Before you go bake in the oven, the duck is steamed on stove. To do this, you will need a roasting pan with grill insert, so that the bird did not lie at its bottom. Before cooking, the duck is rubbed Chinese seasoning “5 spices”, and its cavity is filled tangerine peel, garlic, ginger, green onions. All these natural flavors nourish the duck from the inside with their delicious juices that perfectly complement Chinese spices. Steamed duck under the foil so that excess fat is melted, and then baked in in the oven under delicious Asian glaze made from rice vinegar, honey и soy sauce . 
Time: 2 час. thirty min Difficulty: easy Servings: 2 – 4 Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 whole duck weighing (2 – 2.5 kg.)
- 1 tbsp. l Chinese seasoning “5 spices”
- 2 tsp Sahara
- 2 tsp salt
- 5 large slices of fresh ginger
- 4 cloves of garlic
- Half a bunch of chives
- 1 tangerine peel, sliced in large strips
- 1/4 Art. rice vinegar
- 0.5 tbsp. honey
- 0.5 tbsp. соевого соуса
Recipes with similar ingredients: duck, seasoning five spices, rice vinegar, soy sauce
Recipe preparation:
- The duck is known to be fat bird. To reduce fat and get crisp skin, start by trimming excess fat from the neck and carcass. Flush the duck inside and dry thoroughly with paper towels. Mix in a small bowl of seasoning “5 spices”, sugar and salt. Rub with a mixture Spice the entire surface of the duck inside and out. From salt and Chinese seasoning, a dry marinade is obtained, which will draw some of the moisture out ducks so that spices penetrate the meat better. Fill the duck cavity aromatic spices: ginger, garlic, green onions and tangerine peel.
- Tuck the tips of the wings under the duck and tie the legs together kitchen thread. Knife a duck breast several times, piercing the skin.
- Place the roasting pan on the stove with 2 rings and pour 5 cm of water, turn on medium heat. Place the wire rack in the frypot and lay on her duck breast up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, periodically checking the level water. Pre-steaming the duck melts part of the fat and wrinkles the skin.
- In a small saucepan, mix vinegar, honey and soy sauce and heat over low heat. Cook, stirring, for 5 minutes until thickening. The duck will be covered with sweet glaze, which caramelized during baking and will make the skin crisp and rosy.
- Preheat the oven to 190 ° C.
- Remove the foil from the duck, remove the grill with the duck and pour water and all melted fat, it can be used in other dishes, for example, fried rice. Place the duck grill back in brazier. Pour the vinegar mixture over the duck until all skin is completely covered with glaze. Put it in the oven.
- Bake the duck for 1 hour, periodically watering with the remaining icing until the bird is covered with a deep crust mahogany colors. Cover the breast with foil if it is too quickly fried. Legs will easily come off the finished duck. Butcher it and serve.
