Chifa-style Ginger Duck

Ingredients

In this Chifa adaptation, the traditional Chinese ginger duck is given a Peruvian twist by incorporating Chifa cooking techniques and flavors. The dish retains the essence of the original by using ginger as a key ingredient, but the addition of Peruvian spices and herbs, such as cilantro, adds a unique touch that sets it apart. We alse have the original recipe for Ginger Duck, so you can check it out.

• 1 whole duck, approximately 2 kg (4.4 lbs) 1 whole duck, approximately 2 kg (4.4 lbs)
• 4 tablespoons ginger, grated 4 tablespoons ginger, grated
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Clean the duck thoroughly, removing any excess fat and giblets.
3. 3.
   In a bowl, combine the grated ginger, minced garlic, soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and cornstarch. Mix well to create a marinade.
4. 4.
   Rub the marinade all over the duck, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for maximum flavor.
5. 5.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
6. 6.
   Carefully place the marinated duck in the skillet, breast-side down, and sear for 5 minutes until golden brown.
7. 7.
   Flip the duck and sear the other side for an additional 5 minutes.
8. 8.
   Transfer the duck to a baking dish and roast in the preheated oven for 1 hour, or until the internal temperature reaches 75°C (165°F).
9. 9.
   Remove the duck from the oven and let it rest for 10 minutes before carving.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Ginger — Make sure to use fresh ginger for the best flavor. Peel the ginger before grating it to remove any tough skin.
• Duck — To ensure a crispy skin, pat the duck dry before marinating and searing. Adjust the cooking time based on the size of the duck.

Tips & Tricks

• For an extra kick of heat, add a small amount of finely chopped Peruvian yellow chili pepper to the marinade.
• Serve the duck with a side of steamed rice or stir-fried vegetables to complete the meal.
• If you prefer a less fatty dish, you can remove the skin from the duck before marinating and cooking.

Serving advice

Serve the Chifa-style Ginger Duck as the main course of a Peruvian-inspired dinner. Pair it with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal.

Presentation advice

Present the Chifa-style Ginger Duck on a large platter, garnished with fresh cilantro leaves. The crispy skin and succulent meat will be visually appealing, and the vibrant green cilantro will add a pop of color.