Crispy Duck Recipe

Crispy Duck Recipe

(Ped Yang Recipe)

1 duck, weighing about 1½kg

2 teaspoons minced mature ginger

1 teaspoon ground cinnamon

½ teaspoon nutmeg

1 teaspoon pepper

2 tablespoons light soy sauce

Method:

Wash the duck, remove the neck, feet and innards and pat dry.  Mix the ginger, cinnamon, nutmeg and pepper.  Take 1 teaspoon of this mixture and spread it over the inside of the duck; then sew the duck securely closed.  Spread the remainder of the spice mixture over the outside of the duck.  Wrap the duck in aluminum foil, place it in a deep roasting pan, bake at 220°C for an hour.  After taking the duck from the oven, allow it to cool about 15 minutes before removing the aluminum foil.  Place the duck on a roasting rack and put it on a cookie sheet.  With a fork, puncture the skin of the duck at many places over the entire surface in order to prevent the skin’s cracking.  Bake the duck at 180°C for about 30 minutes.  Remove the duck from the oven and brush the skin with the light soy sauce.  Now, bake at 220°C for about 5-10 minutes, until the skin is crisp and brown.  Do not allow it to burn.  Serve the duck either split in half or de-boned.  Alternatively, the skin may be served without the meat.  Serve with scallions, cucumbers, lettuce, celery and dark soy sauce.