Ever wonder how to cook a duck? It sounds a bit exotic, but it's not scary to make. There are so many ways to prepare duck, from the traditional to modern style recipes. This Chinese Roast Duck recipe is braised in a master stock, which is the secret to this delicious recipe!
When we think of making Roast Duck, we often think of 2 ways of preparing duck. A recipe similar to roast chicken (but with duck), or a Peking duck recipe. Either way, we're not really sure how to proceed. After all, it's poultry! How hard can it be?
This roast duck recipe isn't either of those recipes, and it's jam packed with flavor. This recipe is initially braised in a Master Stock, then roasted to crisp up the duck skin. A Master Stock is called master for a reason, the flavors are out of this world.
What is Master Stock?
Master Stock is made by braising a variety of different meats in a prepared flavored stock over time. As it gets used again and again, the depth of flavor intensifies. It's incredibly easy to make. Some restaurants in China boast that they have Master Stock that is over 100 years old. You just keep topping up the key ingredients from the original stock. Typical master stock ingredients are;
- Soy Sauce
- Garlic
- Ginger
- Cassia bark (Cinnamon Sticks)
- Star Anise
- Shaoxing Wine (Chinese Cooking Wine)
Some recipes get more elaborate and use dried mandarin peels and rock sugar. Many restaurants have secret Master Stock recipes. You can braise different types of meat, not only duck. Use whole chicken, try a beef brisket, pork, and my favorite.... potatoes.
Which Vegetables with Roast Duck?
When you make a Master Stock, I promise you won't want to throw it away. Even if you don't use it another day, you can still get a second use out of it. I peel potatoes and par-boil them in the stock to infuse them with all these amazing flavors. Then coat with olive oil and oven roast until crispy. Check out my Chinese Crispy Roast Potatoes, the perfect accompaniment to Crispy Braised Duck. I always want carbs with Roast Duck, and this Chinese spin on roasted potato works perfectly. Otherwise, add these great vegetable side dish recipes.
- Chinese Crispy Roasted Potatoes
- Asian Snow Peas with Pine Nuts
- Roast Broccoli with Soy Sauce
- Garlic Roasted Asparagus
- Honey Soy Carrots
- Cauliflower Fried Rice with Bacon
- Chinese Lettuce Stir Fry
Can You Freeze Master Stock?
This is my preferred method of keeping Master Stock for future use. I don't use it often enough to keep in the fridge for long periods. It keeps for about a week in the fridge, before it needs to be thrown out and started from scratch. Freezing is the best way to preserver the stock. After each use, strain the stock and freeze until ready to use it again. Just bring it to a boil before adding in your next batch of meat.
This is one of the many traditional methods of braising a duck, which produces a wonderful Master Stock. I promise you will want to use it again and again. My version of a Cantonese Style Braised Duck that is roasted to perfection. It's a flavor explosion, not just for the holidays but delicious any day of the week. Bon Appetit! Приятного аппетита!
Ingredients
- 3 litres water
- 1 ¼ cup soy sauce
- 1 ½ cup Shaoxing wine Chinese cooking wine
- ¾ cup Chinese Sweet Soy Kicap Manis
- 5 star anise
- 2 cinnamon sticks
- 6 garlic cloves crushed
- large knob ginger sliced
- 2 green onions chopped
Instructions
- Place all the Master Stock ingredients into a stock pot, bring to a boil, reduce and simmer for about 20 minutes. This allows the flavors to combine together.
- While the stock is simmering, prepare the duck. Remove the neck and fatty tail. Place 1 tablespoon of oil in a wok or a pan. Sear the duck, like you would sear a piece of meat for a slow cooker. After a few minutes, turn the duck over. On parts of the duck that don't reach the pan, spoon some hot oil on them. The skin will crisp up slightly as the fat renders from the duck. Remove from heat.
- Bring the Master Stock to a boil in a large stock pot. Place the seared duck into the stock. Most of the duck will be covered by liquid. If it's not fully covered, that's ok. Reduce to a simmer and cook the duck for 60 minutes. Flip the duck over every 15 minutes to ensure each side is evenly braised in the Master Stock. Preheat oven to 400°F/200°C.
- Carefully remove the duck from the stock. Ensure the hot liquid is out of the duck cavity. Place on a roasting pan and roast in the preheated oven for about 15 minutes, until the skin is crispy. Don't let it burn, check at the 10 minute mark.
- Serve with rice, steamed greens and Chinese Roasted Potatoes. Set aside some Master Stock to serve with the duck.
Notes
©PetersFoodAdventures.com
Jennie
I raise Pekin ducks & have a freezer full. I have been looking for an easy way to cook them. I found your unique recipe & just made it today. It turned out fantastic... so flavorful, easy to make & not greasy at all. I am definitely going to save my master stock to reuse again. Next time, I think I would like to try adding some Mandarin orange peels (because we also have a small orchard of those). In addition, I am thinking to add a little 5-spice to my master stock even though it already has star anise & cinnamon in it. How much would you add? Thank so much for sharing your recipe. I get so excited when I find a new recipe that I love!
Peter Kolesnichenko
Thanks so much, happy that you loved the recipe! Mandarin peels sound like a great idea. I haven't added 5 spice but I'd start with only half a teaspoon and see how you like it, and adjust as needed 🙂
Jennie
Thanks for the quick reply. I have used my master stock twice now but I didn't add any additional ingredients b/c it is so good as it is (I don't want to ruin it & have to start over). I am having fun with thinking up ways to use it. Thanks for the inspiration!
Angie
I just made a duck in master stock in my clay roaster. So good!!
Peter Kolesnichenko
Excellent! I think it's such a great way to enjoy duck!!
Heidi Ogden
Finally! A fool proof, whole duck recipe that I can count on! Our local ducks can be a bit tough and this recipe produced tender, succulent meat that the whole family enjoyed! Thank you!!
Peter's Food Adventures
So good to hear! I love the flavors too! Thanks for sharing!
Heidi Ogden
Okay, I'm hooked Peter! I just cooked a chicken this way and I can't imagine why I would ever do it any other way now! It took a fraction of the time, even if I spatchcocked the bird, no need to make gravy after and it tastes soooo good! You're officially my poultry hero! I get that's a lot of exclamation points...but every one is warranted! Yeah Peter!!
Peter's Food Adventures
Haha, thanks so much! The flavors are so good too! Don’t forget to try to roast potatoes using this method in the same liquids. https://petersfoodadventures.com/2016/07/29/chinese-roast-potatoes/ 😊