Dang Gui Roasted Duck

I have tried roasted duck a few times. This is another try on the copycat-version of Dian Xiao Er's Dang Gui Roasted Duck. 


Ingredients:
- 1 whole duck, butterflied 
- 15 pieces of Dang Gui, blended into powder 
- 1 tablespoon of oyster sauce 
- 2 tablespoons of honey
- 1 tablespoon of white vinegar 
- 1 teaspoon of five-spice powder 
- 1 teaspoon of white pepper powder 
- black tea from 4 teabags 

Procedures:
1) In a bowl, add Dang Gui powder, oyster sauce, tea leaves, 1 tablespoon of honey, five-spice powder and white pepper powder. Mix well to form a paste. 
2) Coat the duck (flesh side) with the paste. Rub some of the paste under the duck skin too. 
3) Lay the duck on a baking tray. Wipe the duck skin dry. Let it fan-dry for 1 hour. 
4) Roast it in the oven for 1 hour at 160 degree celsius. Every 30 minutes, brush it with honey and vinegar mixture. 
5) To brown the skin, roast it at 210 degree celsius for 10 minutes. Let the duck rest for a while. 
6) Use the dripping to make a sauce. Eat the duck with wrap and parsley. 


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