The Best Chinese Roast Duck (Golden Crispy Skin + Restaurant Flavor)

Steps

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1. 1
   Thaw the frozen duck in the refrigerator for about 36 hours at a consistent temperature. Purchase head-on duck to preserve the neck, which is essential for the air-pumping process later.
   ▶ ≈1:09
2. 2
   Remove the duck's head, wings, and feet (save for stock). Rinse thoroughly and pat completely dry inside and out with paper towels.
   ▶ ≈2:02
3. 3
   Combine sugar, maltose, vinegar, and Chinese cooking wine in a saucepan over medium heat. Stir until the sugar and maltose dissolve; do not boil. This is the crispy glaze (脆皮水).
   ▶ ≈2:37
4. 4
   Toast all spices (black peppercorns, Sichuan peppercorns, star anise, bay leaves, cinnamon, licorice root, sand ginger, and tangerine peel) in a wok over low heat for a couple of minutes. Grind into a fine powder and sieve out any stubborn pieces.
   ▶ ≈3:26
5. 5
   Mix together all the seasoning ingredients: salt, sugar, soy sauce, hoisin sauce, zhuhou paste, fermented bean curd, and the spice powder.
   ▶ ≈4:56
6. 6
   Pour all the seasoning mixture into the duck cavity and rub thoroughly for several minutes to infuse the flavors deeply into the meat.
   ▶ ≈5:24
7. 7
   Heat oil in a wok with ginger slices and minced garlic. Add the finely diced sweet onion and stir-fry over medium-low heat until soft and translucent.
   ▶ ≈6:01
8. 8
   Stuff the sautéed onion mixture into the duck cavity, along with cilantro and scallion pieces.
   ▶ ≈6:54
9. 9
   Use a metal skewer to seal the cavity opening by threading it back and forth, making the closure as tight as possible to lock in juices and flavors.
   ▶ ≈7:10
10. 10
    Boil a large pot of water. Using a portable air compressor with a nozzle adapter, insert the tube under the skin at the neck and pump air until the entire duck is inflated, separating the skin from the fat. Tie the neck with kitchen twine to retain the air.
    ▶ ≈7:42
11. 11
    Blanch the inflated duck by pouring hot water over the skin in a sink to tighten and smooth it. Keep the breast side up and avoid pressure on the chest. Rinse under running water to prevent overheating.
    ▶ ≈10:27
12. 12
    Drizzle the glaze over the duck, catching drippings in a tray below and reapplying the glaze to ensure every part of the skin is covered.
    ▶ ≈11:29
13. 13
    Place the duck on a rack and dehydrate the skin using a dehydrator at the lowest temperature for at least 6 hours until completely dry with a plastic-like texture. Alternatively, leave uncovered in the refrigerator overnight, though dehydrator results are superior.
    ▶ ≈11:49
14. 14
    Preheat the oven to 180°C (360°F). Line a baking pan with foil. Place the duck on a baking rack breast-side up, elevated on an extra steamer rack to allow plenty of space for air circulation underneath.
    ▶ ≈12:41
15. 15
    Roast at 180°C (360°F) for 20 minutes to build the golden-red color. Then lower the temperature to 160°C (320°F) and continue roasting for 50 minutes. Add 15 minutes to the second step for every extra pound of duck.
    ▶ ≈13:28
16. 16
    Remove the duck from the oven. Pull out the skewer and collect all the onion broth that drains from the cavity into a bowl. Strain and use as a sauce for drizzling.
    ▶ ≈14:22
17. 17
    Cut and portion the duck for serving. Serve alongside white rice and blanched greens, drizzled with the onion sauce.
    ▶ ≈14:57