
Hearty and delicious roast duck with sweet mango sauce. The epitome of any Chinese feast is one with a roast duck served in the middle of the dining table. We've kept this recipe children-friendly and replaced the red wine with sweet mango sauce and Ribena Cordial. A perfect combination to surprise the taste buds of your guests and sure to be a big hit this CNY!
Servings | Prep Time |
5 person | 6 hours |
Cook Time |
1 hour 30 minutes |
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Hearty and delicious roast duck with sweet mango sauce. The epitome of any Chinese feast is one with a roast duck served in the middle of the dining table. We've kept this recipe children-friendly and replaced the red wine with sweet mango sauce and Ribena Cordial. A perfect combination to surprise the taste buds of your guests and sure to be a big hit this CNY!
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Ingredients
- 2 kg duck rinsed with room temperature water
- 2 packets Ready-to-eat Egg Crepe 10 pcs each
- 10 sprigs spring onions cut into strips
[A] Dry rub
- 1 tbsp five spice powder
- 2 tsp sugar
- 2 tsp salt
[B] Dry herbs for stuffing
- ½ white onion sliced
- 1 knob of ginger sliced
- 4 cloves garlic roughly chopped
- 3 spring onion white bulb only, sliced
- 1 star anise
- 1 cinnamon stick
- 2 bay leaves
[C] Seasoning for stuffing
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp five spice powder
- 1 tsp sesame oil
- 2 tbsp chinese cooking oil
[D] Seasoning to blanch duck’s skin
- 12 cups water
- 2 tbsp dark soy sauce
- 1/3 cup maltose
- ¼ cup chinese cooking wine
- ¼ cup white vinegar
[E] Sauce
- 250 g fresh mango ripened
- ½ cup ribena blackcurrant cordial
Tools
- 1 piece satay stick soak for at least 30 mins
- 1 32L oven the minimum required to put a duck
- 1 blender
Instructions
Step 1: Rub the dry marinade on the duck
- Combine [A] together. Rub it on the duck’s skin. Set aside.
Step 2: Dry roast the herbs, prepare the stuffing & seal the duck
- In a pan without oil, fry [B] till fragrant and the onion turn brown. Add in [C], fry it for another 3 mins.
- Remove from stove.
- Once it has cooled down, stuff it into the duck’s cavity.
- Secure the cavity with the satay stick.
Step 3: Blanch the duck
- In a large pan, boil [D]. Lift up the duck by its neck and use a ladle to bathe the duck. Repeat 10 times till the duck’s skin tightens. Set aside.
Step 4: Dry out the duck
- Pat dry and transfer it into the chiller uncovered. Let it dry for at least 5 hours or even overnight.
Step 5: Roast the duck
- Preheat the oven to 190 degrees.
- Place the duck on the baking sheet, breast facing upwards, and place it on the lowest shelf. Let it roast for 1 hr, till the skin of the duck turns duck. Flip the duck and roast for another 10 mins; this will allow an even roast overall.
- Remove from oven and let the duck rest for 15 – 20 mins.
Step 6: Prepare the Mango Ribena sauce
- Add [E] to a blender. Pulse it till the doneness you prefer. Add in more Ribena cordial for the sweetness.
Step 7: Ready to serve
- Serve the duck with egg crepe, spring onions and mango sauce.