Crispy Duck with Five-Spice Glaze

Ingredients

In this adaptation of the Danish dish Andesteg, we infuse Chinese aristocrat cuisine by incorporating traditional Chinese spices and flavors. The original dish typically uses simple seasonings like salt and pepper, while our version features a complex blend of five-spice powder, soy sauce, and honey. The cooking technique also differs, as we roast the duck to achieve a crispy skin, whereas the original recipe often involves braising or roasting without achieving the same level of crispiness. We alse have the original recipe for Andesteg, so you can check it out.

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• 2 tablespoons five-spice powder 2 tablespoons five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the five-spice powder, soy sauce, honey, vegetable oil, salt, black pepper, minced garlic, grated ginger, and chopped green onions to make the marinade.
4. 4.
   Rub the marinade all over the duck, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
5. 5.
   Place the marinated duck on a rack in a roasting pan, breast-side up.
6. 6.
   Roast the duck in the preheated oven for about 2 hours, or until the skin is golden brown and crispy.
7. 7.
   While the duck is roasting, prepare the glaze by combining the rice vinegar and cornstarch in a small bowl. Set aside.
8. 8.
   Once the duck is cooked, remove it from the oven and brush the glaze all over the skin.
9. 9.
   Return the duck to the oven and roast for an additional 10 minutes, or until the glaze is sticky and caramelized.
10. 10.
    Remove the duck from the oven and let it rest for a few minutes before carving.
11. 11.
    Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Duck — Ensure the duck is thoroughly cleaned and patted dry to achieve a crispy skin.
• Five-spice powder — Use a high-quality five-spice powder for the best flavor.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.
• Honey — Warm the honey slightly before mixing it with the other marinade ingredients for easier blending.
• Rice vinegar — Substitute with apple cider vinegar if rice vinegar is unavailable.

Tips & Tricks

• To achieve an extra crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.
• Serve the duck with steamed Chinese pancakes, hoisin sauce, and julienned cucumbers and scallions for a traditional Peking duck experience.
• For a spicier kick, add a pinch of chili flakes to the marinade.
• Make sure to let the duck rest before carving to allow the juices to redistribute and ensure maximum tenderness.
• Leftover duck can be used in stir-fries, fried rice, or noodle dishes for a delicious twist.

Serving advice

Serve the Crispy Duck with Five-Spice Glaze as the centerpiece of a Chinese aristocrat-inspired feast. Carve the duck at the table and present it on a platter garnished with fresh cilantro leaves. Accompany it with steamed rice, stir-fried vegetables, and a selection of traditional Chinese condiments for a complete and satisfying meal.

Presentation advice

Arrange the carved duck pieces on a large serving platter, ensuring the crispy skin is prominently displayed. Garnish with sprigs of fresh cilantro for a pop of color. Serve the glaze on the side in a small dipping bowl for guests to drizzle over their portions. This visually stunning presentation will impress your guests and elevate the dining experience.