Entree: China – Yunnan – 宜良烤鸭 ➤ Yíliáng Kǎoyā (Crispy-skinned roast duck from Yiliang in Yunnan, seasoned with regional spices and finished with a sweet glaze)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 4 hrs

Total 5 hrs 10 min

Ingredients

- 1 whole duck, about 4 lb (1.8 kg), giblets removed and patted dry
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) rice vinegar (for skin tightening)
- 3 tbsp (45 ml) maltose or honey (for glazing)
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tsp (2 g) Chinese five-spice powder
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground white pepper
- 1 tsp (2 g) Sichuan peppercorns, lightly crushed (optional)
- 3 scallions, trimmed and halved
- 2 slices fresh ginger, smashed
- 2 cloves garlic, lightly crushed (6 g)
- 1 cup (240 ml) boiling water (for scalding)
- 2 tbsp (30 ml) honey mixed with 1 tbsp (15 ml) warm water (extra glaze if desired)
- 1 orange or mandarin, halved, for serving

Instructions

1. Rinse the duck inside and out and pat thoroughly dry with paper towels. Trim excess fat from the cavity and prick the skin lightly in places where fat accumulates, avoiding piercing the meat.
2. Rub the cavity and the skin sparingly with the salt and white pepper. Stuff the cavity with scallions, ginger, and garlic. Tie the legs together and tuck the wings under to compact the bird.
3. To tighten the skin and help crisping, pour the boiling water evenly over the duck while it is held over a sink (or place duck on a rack and carefully pour). Wipe the duck dry immediately. Brush the skin all over with the rice vinegar, then pat dry again.
4. In a small saucepan, warm the maltose (or honey), soy sauce, Shaoxing wine, five-spice powder, and crushed Sichuan peppercorns over low heat, stirring until combined and slightly fluid. Allow to cool to warm.
5. Brush the exterior of the duck evenly with 2/3 of the maltose-soy mixture. Place the duck on a rack set over a tray and refrigerate uncovered for at least 4 hours, preferably overnight, to dry the skin (this step is key for crispness).
6. Preheat the oven to 425°F (220°C). Place the duck on a roasting rack in a roasting pan breast-side up. Roast at 425°F (220°C) for 15 minutes to jump-start rendering and browning.
7. Reduce oven temperature to 375°F (190°C) and continue roasting for 45–55 minutes, basting once or twice with the reserved glaze, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
8. If the skin needs extra gloss or color, brush with the remaining honey-water mixture and broil for 1–2 minutes while watching carefully to avoid burning.
9. Remove the duck and let rest 10–15 minutes before carving. Serve with orange or mandarin halves and steamed rice or thin pancakes and scallions if desired.