Name: Laquered Duck Chinese Style
Total time: 95 min
Yield: 4 servings
Cuisine: Chinese Recipes
Ingredients: Duck of barbary - 1 Piece(s); Spices - 30 Gram(s); Cumin - Pinch; Onion - 1 Piece(s); Garlic -; Soy sauce - 40 Milliliter(s); Honey - 40 Milliliter(s); Glutmate - Pinch; Pepper - Pinch; Salt - Pinch

Ingredients:

Duck of barbary
1 Piece(s)
Spices
30 Gram(s)
Cumin
Pinch
Onion
1 Piece(s)
Garlic
Soy sauce
40 Milliliter(s)
Honey
40 Milliliter(s)
Glutmate
Pinch
Pepper
Pinch
Salt
Pinch

Servings

Preparation mode:

A few days before the year of the Dragon, let’s take the time to prepare the most emblematic dish of Chinese cuisine the laquered duck … a beautiful poultry in the spotlight on your festive table, if the heart tells you .. .The Cantonese version of this dish is now available here

Seasoning the duck

Induce the duck entirely, inside and outside the 5 spices mixture. Sprinkle with salt. Then prick with a fork on all sides and reserve.

spicing the duck wth the five ingredients

seasoning the entire duck

Preparation of the spice paste for the duck
Peel and finely chop the onion and garlic, crushing until you have a paste. Add the rest of the spices, soy sauce , honey and cumin to this dough , then mix vigorously to obtain a homogeneous paste.
Brush the duck with the spice paste (inside and outside), then let it dry about 2 hours.

creating the paste with vehetbales, soy sauce and honey

spices paste

Preheat your oven to 150 ° C (thermostat 5).
Oil the plate of your oven and arrange the duck on it.

Laquered Duck final steps

Bake in a hot oven. After 45 minutes of cooking, sprinkle the duck with spice paste.
After 1 h 30 of cooking, it should come out crisp and golden ( caramel color ).

cooked duck

Footnotes:

This dish is well known and is served in all Chinese and Vietnamese restaurants in the West. It is quite difficult to be served a whole duck.
The possible accompaniment condiment is hoisin sauce.
All vegetables that can be eaten in salads are likely to be used as garnish as well as spring onions and aromatic leaves (parsley, spearmint, oregano, lemon balm, etc.)