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@ chef4₿rains
2023-09-13 15:46:39
#proofofwork: 15 minutes preparation, overnight marinate and 2 hour roast time.
YEILD: 1 roast duck, enough for 3 to 4 people
INGREDIENTS:
1 whole Pekin ducks about 2.8-3 kilograms
STUFFING:
1 stick of lemongrass, rough chopped
25 grams ginger, rough chopped
25 grams galangal, rough chopped
3 ea cloves garlic, chopped
2 ea shallots, chopped
DRY SPICE RUB:
1 tablespoons Sichuan peppercorns
1 tablespoons white peppercorns
1 cinnamon sticks
1 teaspoon star anise
1 tablespoons salt flakes
METHOD:
1. Start the recipe a day before cooking the ducks. Rough chop all the stuffing ingredients and place them in the cavity of the bird. Seal the cavity. Do this by stretching the excess skin flaps by the cavity, bringing them together and piercing them with a couple of bamboo skewers.
2. To make the dry spice rub, toast all the spices together in a pan until the mix becomes aromatic. Once cooled, grind the spices in a coffee grinder until they are a fine powder. If you want to go old school then you can use a mortar and pestle.
3. Cover the outside of the ducks with the spice rub. Place ducks in the refrigerator uncovered over night so the skin dries out.
4. The next day pre heat the fan forced oven to 200 C, place the ducks on a wire rack with a roasting tray underneath and roast for 25 minutes.
5. Turn down the oven to 190c and keep roasting for another 25 minutes, then turn down to 160c for another 30 minutes. Probe the internal temperature of the duck in the crease of the thigh making sure it has reached an internal temperature of at least 70 C (160 Fahrenheit). The legs should be soft and tender with crispy skin, the juices running out of the thigh should be clear.
6. Rest the duck for a minimum of 20 minutes after the cooking is complete. Serve and enjoy.