Chinese Roast Duck (Quick Braised & Roasted)

1 whole duck (or half duck)
Vegetable oil

The Aromatics

1 cinnamon stick (cassia bark)
2 star anise
2 cloves
1 teaspoon black peppercorns
1 piece dried mandarin peel (optional)
1 thumb-sized ginger (crushed)
4 garlic cloves (crushed)
2 bay leaves

The Braising Sauce

2 tablespoons honey
Rock sugar (or brown sugar)
3 tablespoons dark soy sauce
2 tablespoons rice wine
1 tablespoon rice vinegar
Chicken stock (enough to cover)

PREPARATION

1. Pour boiling water over the duck for 2–3 minutes to blanch and tighten the skin, then rinse with cold water and pat completely dry.

COOKING

1. Heat a wok with a little oil and place the duck skin-side down, frying gently to render fat and lightly brown the skin.
2. In a separate pan or wok, heat some duck fat or oil and fry ginger, garlic, cinnamon, star anise, cloves and peppercorns until fragrant.
3. Add honey and rock sugar, allowing them to melt and form a sticky syrup, then stir in rice wine, vinegar and dark soy sauce.
4. Bring the mixture to a boil, ensuring the sugar dissolves and the sauce thickens slightly into a glaze.
5. Place the duck into the bubbling glaze, skin-side down, and baste continuously for 4–5 minutes to coat evenly.
6. Add chicken stock to cover the duck, bring to a boil, then reduce heat and simmer uncovered for 50–60 minutes.
7. Carefully remove the duck and transfer to a roasting tray, allowing excess liquid to drain off.
8. Reduce some of the braising liquid over high heat until thick and syrupy, then brush over the duck as a glaze.
9. Roast at 220°C for 15 minutes until the skin is caramelised and slightly crispy.
10. Remove and rest for a few minutes before carving into pieces.
11. Serve with reduced braising sauce as a glaze or dipping sauce.

School of Wok Tips

• Blanching tightens the skin for better roasting.
• Render fat slowly to avoid burning the skin.
• Reduce sauce before roasting for better glaze.
• Rest duck before slicing to retain juices.

FAQs

Why braise before roasting?
It keeps the meat tender while still allowing a roasted finish.

Can I skip braising?
Yes, but the meat may be less juicy and flavourful.

Why use rock sugar?
It creates a glossy, traditional Chinese-style glaze.