Roasted Duck With Satay Sauce
4449
難度
★★★★
40分鐘
分量
10人
材料
做法
Ingredients
|
|
|---|---|
| 1 pc(about 2.4-2.7kg) | duck |
Seasonings A
|
| 4 cloves | garlic, minced |
| 2 cloves | shallot, minced |
| 1 pc | dried tangerine peel,fine chopped |
| 2 slices | ginger, fine chopped |
| 4 tbsp | satay sauce |
Seasonings B
|
| 3 tbsp | salt |
| 2 tbsp | granulated sugar |
| 1 tbsp | chicken powder |
| 1/4 tbsp | five spices powder |
| 1 tbsp | rose wine |
| 1 stk | parsley |
| 3 pcs | star anise |
| 1 stk | scallion | Brush-On Glaze: |
| 75g | white vinegar |
| 1 tbsp | red vinegar |
| 75g | maltose |
| 1 tbsp | Shaoxing wine |
| 38g | water |
 |
做法 |
|---|---|
| 1 | Heat the wok and sauté seasonings A to fragrant. Set aside. Mix seasonings B and the brush-on glaze individnally. Set aside. |
| 2 | Trim all fat from the duck. Remove the lung and throat. Wash and drain. Evenly blast the duck with seasonings A and B. Sew the duck with a cooking needle. Wash the duck thoroughly. |
| 3 | Blanch the duck to soften the skin. Take it out. Blast the duck with brush-on glaze. Hang the duck and air dry for 4 hours. |
| 4 | Preheat the oven. Cover the duck with aluminum foil. Roast the duck at 180˚C for 35-40 minutes. Poach the duck with hot oil before serving. |
貼士
The industrial use oven generally has a better cooking result than domestic oven due to the heating power.In order for the domestic oven to achieve a better result,poach the duck with oil after roasting in the oven.The color of the duck will be even and beautiful.
