Char Siu Duck in roasting pan
Char Siu Duck Dinner. Mmm.
There I was, wandering through New Sagaya when I spied with my eye some frozen geese and ducks in one of those freezer with no lids you see in the grocery store. Which is what New Sagaya is. Okay, so anyhow I really wanted to try a goose, but they were like $45. So a duck it was.
Now to me there is only one way to prepare duck, and that would be Chinese-style. So on that Saturday, the duck came home with me and went into the refrigerator to defrost, because it was as solid as a cinder block.
The next day, Tuesday, it was duck time. So after a few hours of lovin' in the oven, it was Char Siu Duck dinner for Justin and I. Justin enjoyed it quite a bit, as did I. Being on a low-carb diet for the short term, I unfortunately had to forgo any rice. The duck, however, certainly stood on it's own, with a nice Char Siu flavor, and not too much oil. Mmm.
- One duck. Typical duck size.
- One package NOH Chinese BBQ Char Siu Seasoning
- Get some latex or rubber or synthetic gloves on. It gets messy.
- Allow duck to completely defrost. Wash off and and wash out body cavity. Remove any organs or gizzards from the inside and fling those nasty things. Even the cats wouldn't eat 'em.
- Get out a big ol' roasting pan that has one of those folding wire "V" rack contraptions.
- Preheat the oven to 220°. Yes, this is pretty low.
- You have the gloves on, right? Get a knife and score the back and the breast of the duck a few times. This is an important step you wouldn't typically do with other poultry. You gotta cut in slits for all that duck fat to cook out through. See the photo above for a general idea.
- Tear open that Char Siu Seasoning packet, and sprinkle it over the duck, while working it in. Give the duck a really good massage. The Char Siu seasoning is screaming bright magenta, so you will easily see the areas needing more work.
- Work it in good, real good. Sprinkle any excess into the body cavity.
- Set the "V" rack up into a, well, "V".
- Place the duck on the rack, breast side up, and the rack is in the roasting pan, right? If not, now is the time to place it in there. Duck, on the rack, in the roasting pan.
- Put the pan into the oven.
- Roast at 220° for about 2 hours.
- Crank the heat up to 350° and continue roasting for another 40 minutes or until that duck looks good.
- Take the pan out of the oven, and turn on the broiler on your oven. We're going to flash-crisp that duck!
- So the pan is out, right? And you turned the broil setting on, right? So it's getting hot. While you are waiting, get some gloves or whatever, and carefully flip the duck over on the "V" rack so the breast side is down. Oh yeah, this is a good time to carefully tip the duck body so the collected liquid fat in the body cavity drains out into the roasting pan.
- Put the duck back in the oven and carefully watch it. Give that bird a serious blistering suntan for about a minute. You get that skin as crispy as you desire.
- Remove the pan from the oven, and flip the duck so the breast side is up. Return it to the oven.
- Repeat the process so you end up with some blistering nice skin. Mmmm.
- Remove from the oven, and let the duck alone for about five minutes.
- How you carve that duck is up to you. If you want authentic Chinese style, get a big ol' cleaver and ka-chop that duck with no concern whatsoever about the bones. Anyhow, enjoy that Char Siu Duck!