Join us on this weeks episode of Ballgowns and Booze as Natalie and Elouise cook a delicious Chinese Roast Duck and pair this with Verwood’s Shiraz Rosé.
The Beijing duck has been able to innovate over time while retaining its place of choice in Chinese gastronomy. Few dishes can boast such a prestigious history as the Beijing duck. According to historians, the origins of this succulent dish date back to the Yuan Dynasty (1271-1368), more than 700 years ago. It was the Mongol emperors who first raised the Beijing duck to the official status of imperial court dishes.
Since then, the dish has retained its emblematic place in China. From its imperial origins to its modern incarnation as a fashionable consumer product for city dwellers in large cities, the Beijing duck has survived through the ages by reinventing its presentation while retaining its taste and prestige.
1 packet 1.6kg whole duck
2 tsp five-spice powder
2 tsp sugar
2 tsp salt
6 slices ginger
2 garlic cloves, bruised
2 tbs soy sauce
2 tbs Shaoxing wine or dry sherry
2 tbs honey
Preheat oven to 200°c. Rinse duck and pat dry with a paper towel. Combine spice, sugar and salt. Rub into skin and cavity. Place duck, breast-side down on a greased rack in a roasting pan. Place garlic, ginger and star anise inside the duck.
Combine soy, Shaoxing and honey in a saucepan and simmer for 1 minute. Brush glaze all over duck and place into the middle of the oven. Reduce temperature to 190°c and bake for 30 minutes, brushing occasionally with glaze.
Turn duck over, brush with glaze and cook for a further 45 minutes, brushing occasionally with glaze until cooked and skin is a deep golden brown. Remove from oven and rest for 20 minutes before serving.
Cut into pieces and serve with steamed rice and vegetables (we used baby pak choy, spring onion, red capsicum and sugar snap peas).
Check our ‘Ballgowns & Booze Chinese Roast Duck’ episode here: