Equipment
Ingredients
Duck Preparation
- 2200 g whole duck, thawed, neck and giblets removed
- 1500 ml boiling water
- 15 g sea salt
Cavity Aromatics
- 30 g ginger, sliced
- 4 garlic cloves, smashed
- 3 star anise
- 2 scallions, halved
- 5 g five-spice powder
- 30 g hoisin sauce
Honey Glaze
- 60 g honey
- 30 ml soy sauce
- 15 ml rice vinegar
Miso-Ginger Sweet Potato Puree
- 800 g sweet potatoes, peeled and cubed
- 60 g unsalted butter
- 30 g white miso paste
- 10 g fresh ginger, grated
- 60 ml heavy cream
Garlic Bok Choy
- 400 g baby bok choy, halved lengthwise
- 15 ml vegetable oil
- 2 garlic, minced
- 5 ml sesame oil
Nutrition (per serving)
Method
Clean the duck. Using a sharp knife or skewer, prick the skin all over (breast, legs, back) without piercing the meat underneath. This allows fat to render.
Place the duck on a rack over a sink. Pour boiling water over the duck skin. The skin will immediately tighten and shrink. Pat thoroughly dry with paper towels.
Mix hoisin sauce, five-spice powder, ginger slices, smashed garlic, star anise, and scallions. Rub this mixture strictly inside the cavity of the duck. Seal the cavity with a skewer if possible.
Rub the exterior skin with the sea salt. Place the duck uncovered on a rack in the refrigerator for at least 24 hours to dry out the skin.
Preheat oven to 170°C (340°F). Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour and 20 minutes.
While duck roasts, boil sweet potatoes in salted water until very tender (about 15-20 minutes). Drain well.
Mash the sweet potatoes with butter, miso paste, grated ginger, and cream until smooth. Keep warm.
In a small saucepan, combine honey, soy sauce, and rice vinegar. Simmer for 2 minutes until slightly thickened to create the glaze.
Increase oven temperature to 220°C (425°F). Brush the duck with the glaze. Roast for another 10-15 minutes until skin is mahogany and crispy. Internal temperature at the thickest part of the thigh must reach 74°C (165°F).
Remove duck from oven and let rest for at least 15 minutes before carving. While resting, heat oil in a skillet over high heat. Sauté bok choy with minced garlic for 3-4 minutes until wilted but crunchy. Finish with sesame oil.
Chef's Notes
- Pricking the skin is the secret to non-greasy duck. Be careful to angle the knife almost parallel to the skin to avoid piercing the meat, which would release juices and steam the skin.
- Save the rendered duck fat from the roasting pan. It is liquid gold for roasting potatoes or sautéing vegetables in future meals.
- If using a convection (fan) oven, reduce cooking temperatures by 20°C to prevent the glaze from burning before the meat is cooked.
- The miso in the potatoes adds a savory depth (umami) that cuts through the richness of the duck fat much better than plain butter.
Storage
Refrigerator: 3 days — Store duck meat and puree separately. Skin will lose crispness.
Freezer: 2 months — Puree freezes well; duck meat freezes well but texture degrades slightly.
Reheating: Reheat duck in a 200°C oven to recrisp skin. Reheat puree gently on stove.
