Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roast chinese duck, lazy version. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Roast Chinese Duck, Lazy Version is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Roast Chinese Duck, Lazy Version is something which I have loved my whole life.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, roast chinese duck, lazy version. For mine, I am going to make it a little bit tasty. Roast Chinese Duck, Lazy Version is one of the most popular of recent trending meals on earth.

To begin with this recipe, we must prepare a few components. You can cook roast chinese duck, lazy version using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roast Chinese Duck, Lazy Version:

1. Prepare 1 whole duck of greater than 5lbs, Asian markets are usually the best deal. Fresh or frozen but raw
2. Prepare 5 Spice powder
3. Take 3 whole star anise
4. Make ready Kosher salt
5. Take Ground black peppercorns and some whole ones, optionally a few Szechuan peppercorns
6. Get Sesame oil
7. Take Soy sauce, any kind
8. Get Chinese cooking wine, any kind and color
9. Prepare Rice wine vinegar, any kind

Lazy version of roast duck noodles. Every time I buy roast duck, I always have so few pieces left to eat, and every time I throw it away to wash the dishes, my husband just worked overtime tonight and came back late, saying that I am hungry and there are no ingredients at home, only my son is left for dinner. Place a small saucepan over a medium heat and add a dash of oil. See recipes for Roast Duck Red Curry (Thai), Five Spice Roast Duck too.

Instructions to make Roast Chinese Duck, Lazy Version:

1. Put the duck in a roasting pan. Don’t bother pricking the skin because all the fat will render out anyway. Sprinkle all dry ingredients over it. You can be heavy handed except with the salt, just a sprinkle. Most of your salt will come from the soy sauce. Place two star anise in the pan and one on the duck breast. There’s no real point but just pretend that it’s meaningful.
2. Pour a good glug of each wet ingredient over the duck, thereby rinsing everything you just sprinkled on the duck into the pan. Isn’t that stupid? Why put Five Spice powder on the duck only to have the cooking wine rinse it off? Someone here is an idiot and it isn’t you. Here is what we have, note the total volume of liquid is low, but intense.
3. Add water to dilute the liquid and bring the level to an inch or more deep. That’s a lot of liquid. Is this supposed to be roasted duck or braised duck?
4. Seal a nice tight foil tent for the duck to steam in. A good cook would tent it loosely so you can more easily baste during cooking, but you will be basting maybe once, after which the foil gets thrown away. So crimp that thing on. Try to keep the foil from smooshing onto the duck skin to avoid a burned spot.
5. Into the oven for 2 hours at 350F. Careful not to slosh the liquid as you move the pan, you can’t see what it’s doing.
6. Remove the foil and baste the duck well, wiggle the legs. If they move very freely in the joint, drop the temp to 200 and baste a bit more to get better color, and after a few minutes the duck is done. If the legs are still resistant, drop the temp to 200 anyway, baste and leave the duck in for as long as it takes to get those legs wobbling.
7. Move the duck to a board that hopefully can catch juices. No need to actually carve it, as it is totally falling apart. Most of the fat is rendered out with just a little left on the skin. I recommend that two or three people devour it with fingers, with a side bowl of steamed rice and veggies and a spoonful or two of the pan juices.

Place a small saucepan over a medium heat and add a dash of oil. See recipes for Roast Duck Red Curry (Thai), Five Spice Roast Duck too. Fresh or frozen but raw • Spice powder • whole star anise • Kosher salt • Ground black peppercorns and some whole ones, optionally a few Szechuan peppercorns • Sesame oil • Soy sauce, any kind. Chinese Roast Duck is my lazy keto option. My go to Chinese meal for keto is duck.

So that is going to wrap it up for this exceptional food roast chinese duck, lazy version recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!