Chinese Roast Duck Thai Style (MK Duck) เป็ดย่าง MK

Method22 steps

1. 1

   Step 1: Remove the tender and silver skin from the duck breasts as much as possible. Reserve the tenders to cook separately.

   Uses 2 duck breasts with skin

2. 2

   Step 2: Trim off excess skin/fat around the edges of the breasts.

   Uses duck breasts with tender and silver skin removed

3. 3

   Step 3: Score the duck skin shallowly on a diagonal about 1 cm apart, making sure not to cut through to the meat.

   Uses cleaned breasts with excess edge fat trimmed

4. 4

   Step 4: Make the dry rub by combining five-spice powder (1/2 tsp), brown sugar (1 tsp), salt (¼ tsp) and ginger powder (¼ tsp).

   Uses 1/2 tsp five spice powder, store bought or homemade · 1 tsp brown sugar, dark or light · ¼ tsp salt · ¼ tsp ginger powder (or 1 tsp grated fresh ginger, see note)

5. 5

   Step 5: Sprinkle the rub evenly onto the meat part of the duck only; try not to let the rub touch the skin. Use any leftover rub on the tenders. Flip the rubbed duck meat side down on a plate and pat the skin dry.

   Uses trimmed breasts with skin shallowly scored without cutting meat · half teaspoon five-spice, teaspoon brown sugar, quarter teaspoon salt and quarter teaspoon ginger powder

6. 6

   Step 6: If using optional red colouring, mix the 3–4 drops with 1 tsp water and a pinch of salt and brush onto the skin. Otherwise leave the skin uncoloured and dry.

   Uses 3–4 drops red food colouring · 1 tsp water · A pinch of salt · rub spread on meat side with skin kept dry

7. 7

   Step 7: Marinate the duck uncovered in the refrigerator for at least 45 minutes, or up to one day, to season the meat and dry the skin.

   Marinate duck refrigerated · 45 minUses rubbed breasts with optional colouring brushed only on skin

8. 8

   Step 8: Meanwhile make the gravy.

   Uses duck kept uncovered refrigerated at least forty-five minutes while gravy is made

9. 9

   Step 9: Pound peppercorns until fine in a mortar and pestle.

   Uses ½ tsp white peppercorns (use only 1/4 tsp if serving kids)

10. 10

    Step 10: Add garlic (3 cloves), ginger (1 piece), cilantro stems and pound into a fine paste.

    Uses 3 cloves garlic · 1 piece ginger · stems from five cilantro sprigs; reserve leaves · half teaspoon white peppercorns finely pounded

11. 11

    Step 11: Add taojiew (2 Tbsp) and five spice powder (½ tsp) and mash everything together.

    Uses 2 Tbsp taojiew (Thai fermented soybean paste) · ½ tsp five spice powder · ground pepper pounded with garlic ginger and cilantro stems

12. 12

    Step 12: In a small pot, add a little bit of oil and the herb paste and saute on low heat for about 2 minutes until aromatic and thickened.

    Fry gravy herb paste · 2 minUses a little neutral oil for gravy herb paste · garlic ginger cilantro pepper paste mashed with fermented soybean paste and gravy five-spice

13. 13

    Step 13: Deglaze with chicken stock, then add all remaining ingredients, whisking to break up the herb paste.

    Uses 1 ½ Tbsp soy sauce · 1 ½ tsp black soy sauce or dark soy sauce · 2 Tbsp honey · ¾ cup unsalted chicken stock or water · ¼ cup coconut milk · herb soybean paste sauteed two minutes in a little oil

14. 14

    Step 14: Simmer for about 5 minutes.

    Simmer duck gravy · 5 minUses fried paste whisked with stock, soy, dark soy, honey and coconut milk

15. 15

    Step 15: Taste and adjust seasoning, adding more dark/black soy sauce as needed to adjust the colour.

    Uses extra dark or black soy sauce to adjust gravy colour/seasoning · gravy simmered five minutes

16. 16

    Step 16: Stir in sesame seeds, and when you're ready to serve stir in cilantro leaves.

    Uses 1 tsp white sesame seeds, crushed · reserved leaves from the five cilantro sprigs · gravy tasted and optionally adjusted with additional dark soy

17. 17

    Step 17: Preheat the oven to 400°F (205 °C).

18. 18

    Step 18: Dry the breasts on paper towel, trying your best not to let any of the juices or the marinade touch the skin.

    Uses rubbed duck after at least forty-five minutes refrigerated uncovered

19. 19

    Step 19: Heat a flat skillet over medium heat just briefly (don't let it get too hot), then add the duck skin-side down. Let the duck fat from the skin render slowly over medium heat. As duck fat collects in the pan, you can pour this off into a bowl and save it for cooking if you wish.

    Uses marinated breasts blotted dry with seasoning kept off skin

20. 20

    Step 20: Sear duck for about 5-6 minutes or until the skin has browned slightly and much of the fat has rendered off. (Tip: I used a non-stick pan, but if using a stainless steel pan, the skin might feel like it's sticking in the beginning. Don't worry, it should release after the skin is browned, with a bit of help from a spatula.

    Render sear duck skin · 6 minUses duck skin slowly rendering fat over medium heat

21. 21

    Step 21: Transfer the seared duck skin-side up to a rack over a foil-lined baking sheet. Roast at 400°F (205°C) until the thickest part reaches 165°F (74°C). Begin checking after 12–15 minutes; the time needed depends on breast size, so use a meat thermometer.

    Begin checking duck temperature · 15 minUses duck seared five to six minutes until skin lightly browned and fat rendered

22. 22

    Step 22: Rest the cooked duck about 10 minutes before slicing thinly. Spoon over the finished gravy to taste and serve with cooked jasmine rice or egg noodles. The gravy batch makes enough for four breasts; these two breasts may not need all of it, so reserve the remainder.

    Rest roasted duck · 10 minUses ready cooked jasmine rice or egg noodles for serving · duck roasted until thickest part reaches 165°F 74°C · full sauce batch enough for four breasts; spoon desired portion over two breasts and reserve remainder