Photograph of the finished Jinling roast duck

China · Vịt nướng treo tẩm mật Kim Lăng

Jinling roast duck

2 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 2.4 kg
  • Photograph of Maltose Maltose 160 g
  • Photograph of Five-spice powder Five-spice powder 32 g
  • Photograph of Soy sauce Soy sauce 160 ml
  • Photograph of Rice vinegar Rice vinegar 160 ml
  • Photograph of Cinnamon and star anise Cinnamon and star anise 40 g
  • Photograph of Ginger Ginger 120 g
  • Photograph of Spring onion Spring onion 140 g
  • Photograph of Dried tangerine peel Dried tangerine peel 20 g
  • Photograph of Salt Salt 48 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Rub roasted salt mixed with five-spice powder into the duck's cavity, then sew the opening shut.
  2. 2 Pour boiling water over the skin four times to make it contract and become firm and smooth.
  3. 3 Brush the skin with a mixture of malt extract and vinegar, then hang it to dry in the cold wind for 12 hours until the skin is as dry as paper.
  4. 4 The skin must be so dry that it makes a clicking sound when tapped; if it's still damp, it will become soft and mushy when baked.
  5. 5 Bake suspended in the oven at 200 degrees for 70 minutes, collecting the drippings in the bottom tray.
  6. 6 Let it rest for 15 minutes, then chop it into pieces and pour the broth (made from boiled pork belly with orange peel) over it.

With an appliance

  • Oven 2 hr

    Hang the duck by hook on the upper rack of the oven at 200 degrees for 70 minutes, with a tray of water underneath to prevent the skin from burning.

Start cooking