Go Back
Print
Chinese Roast Duck

Chinese Roast Duck with Homemade Plum Sauce

Sweet, savoury deliciousness that will satisfy your tastebuds and stomach. Using Chinese spices and local fruit to create a totally exciting meal!

Course Main Course
Cuisine Chinese
Keyword Chinese duck, Chinese food, duck, garlic, ginger, plum, plum sauce, protein, roast duck, roasted vegetables, soy
Prep Time 5 hours
Cook Time 1 hour

Ingredients

  • 1 whole duck
  • sea salt

Marinade

  • 1/4 cup hoisin sauce
  • 1/4 cup Shaoxing wine
  • 1/2 tsp five spice powder
  • 1 1/14 tsp ground ginger or about 1 inch of fresh ginger, coarsely chopped
  • 4-5 cloves garlic, finely chopped

Plum Sauce

  • 1 cup plum jam Homemade or store bought
  • 2 tbsp white vinegar
  • 1 tbsp golden brown sugar
  • 1 tbsp minced onion
  • 1/2 tsp red chilli flakes
  • 1 clove minced garlic
  • 1/2 tsp ginger powder

Instructions

  1. Combine all the marinade ingredients in a small food processor and puree with an immersion blender until it forms a runny sauce. Pat the duck dry with paper towels. Place in a 12 inch tray or freezer bag, skin side up. Pour marinade into the tray or baking dish or freezer bag. Sprinkle salt on the skin.

    Marinate in room temperature for 30 minutes up to 1 hour, or uncovered in the fridge for a couple hours to overnight. In this case, bring the duck to your kitchen counter for at least 30 minutes before cooking, so it will return to room temperature.

  2. Preheat the oven to 375F. Poke some small holes in the duck skin so it can release the yummy fats for a crisper skin. When the oven is ready, cook the duck for about 18 minutes per pound or until the internal meat temperature is 145F. We spatchcocked our duck so it would cook faster!

  3. While it's cooking, take the plum sauce ingredients and bring them all to a boil over medium heat in a small pot. Let it cool and thicken, then serve with the duck and sides.

  4. Change the oven over to a broil and toast the skin of the duck for a couple minutes at the very end. Let the duck rest a bit out of the oven on a wood tray and carve as you would a chicken.