Roast Duck - In a halogen oven

Cantonese duck can be traced back to the ancient city of Guangzhou (formerly known as Canton), which served as a major trading hub it's also known as peking duck named after the previous name of the chinese capital.

How is it made traditionally?

Traditional to enhance the flavors, the duck is marinated in a blend of Chinese five-spice powder, soy sauce, hoisin sauce, honey, and ginger. This marinade infuses the meat. Then the skin is seperated from the flesh either by blowing through a straw or carefully using the hands. Next it is scolded by hot water being poured over it and then the duck is hung and air-dried. The duck is then carefully roasted in a high-temperature oven, utilizing a combination of radiant heat and rotating methods to ensure even cooking and optimal crispiness.

What should I serve it with?

Cantonese roast duck is often served with a variety of accompaniments, such as steamed pancakes, spring onions, cucumber, and hoisin sauce. The pancakes provide a soft and delicate wrapper for the succulent duck, while the condiments add layers of freshness and complexity. Or serve it with steamed rice and some stir fried greens to cut through the richness.

How does the halogen oven help?

Its unique cooking technology combines halogen light, infrared heat, and a high-powered fan to ensure even and efficient cooking. The compact size of a halogen oven also allows for quicker preheating and reduces energy consumption compared to conventional ovens. Place a tray under the duck and the duck on a rack in the middle of the cooker.

Ingredients

1 whole duck (approximately 2.5 kg or 5.5 lbs)

30 grams (2 tablespoons) salt

15 grams (1 tablespoon) Chinese five-spice powder

3 dried chillis

2 star anise

To Scold the skin

30 ml (2 tablespoons) honey

30 ml (2 tablespoons) warm water

30 ml (2 tablespoons) light soy sauce

15 ml (1 tablespoons) rice wine

Soy Mix

30 ml (2 tablespoons) dark soy sauce

30 ml (2 tablespoons) hoisin sauce

30 ml (2 tablespoons) honey or sugar

15 ml (1 tablespoons) rice wine

15 ml (1 tablespoon) rice vinegar

4 spring onions

2 inches of slice ginger.

Method

In a pestle and mortor, crush the salt, Chinese five-spice powder, dried chillis and star anise. Rub the duck's body and cavity with the salt and spice mixture. This will help to infuse the flavors into the meat during roasting. Leave to marinate 3-4 hours.

Boil 1 litre of water and add the scolding mix ingredients. Ladle the boiling mixture over the duck for 3-5 minutes until you see the skin start to shrink back.

Toast the ginger and spring onions in a pan. Add the soy mix and reduce it for 3-5 mins until slightly thicked. Let this cool and spoon in inside the duck. Seal the duck with a schewer.

Roast the duck at 180 degrees c for 20 minutes before turning. Roast for another 20 mins before turning again one last time for 10mins. Rest the duck for at least 20 mins before serving.