Simple and Delicious Roasted Duck Recipe Using an Air Fryer

How to cook Roasted Duck with an Air Fryer

• 1

  Prepare the duck and other ingredients

  After purchasing the duck, you should pluck out any remaining feathers, take 150ml of white wine, 1 crushed ginger root, and a bit of salt (or use salt with lemon) to rub all over the duck, then rinse it 2 – 3 times with clean water and let it drain.

  Some methods to prepare duck without odor

  • Use vinegar and wine to apply to the duck meat, marinate for about 10 minutes, then rinse clean with water.
  • Use salt and lemon or vinegar to apply to the duck meat, marinate for about 10 minutes to eliminate odors, then rinse with water.

  Soak the shiitake mushrooms in cold water for about 30 – 45 minutes to soften them, then chop finely.

  How to properly soak dried shiitake mushrooms

  • Before soaking the shiitake mushrooms, you should rinse them with cold water to remove sand and dirt.
  • Do not soak shiitake mushrooms for more than 3 – 4 hours, as soaking them too long can cause the mushrooms to produce toxins harmful to health.
  • Only soak dried shiitake mushrooms in cold water, do not soak them in hot water as it will produce many substances that are not good for health.

  See details: How to choose and prepare common types of mushrooms used in dishes

  Dried lily flowers should be soaked in warm water for about 30 minutes to soften, then rinsed with cold water.

  Peel the shallots and garlic. Take half of the shallots and garlic to chop finely, cut a quarter into small pieces, and crush the remaining part.

  Peel and slice the ginger.

  Lightly roast the cloves, coriander seeds, and star anise.

  

  

  
• 2

  Mix the sauce and marinate the duck inside

  Put 1/2 teaspoon of five-spice powder, 1/2 tablespoon of monosodium glutamate, 1 tablespoon of salt, 2 tablespoons of sugar, 1/3 teaspoon of pepper, 3 tablespoons of oyster sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of red vinegar, 1 tablespoon of honey, and 1 tablespoon of Mai Que Lo wine in a bowl and stir well until all the ingredients are completely dissolved.

  Heat a pan on the stove, add cooking oil and wait for it to heat up. Add 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, 3 dried chilies, and all the chopped shallots and garlic into the pan and sauté until fragrant.

  When the ingredients are aromatic, add the mushrooms and enoki flowers into the pan, stir for about 1 minute, then add the previously mixed sauce and stir until the sauce just boils, then turn off the heat. After that, add the remaining minced shallots and garlic into the pan and mix well.

  Put on gloves and pour all the sauce inside the duck. The remaining sauce should be evenly spread on the outside of the duck.

  Using a needle or bamboo skewer, stitch the duck’s belly closed to prevent the filling and sauce from falling out.

  Marinate the duck for about 2 hours for the seasoning to penetrate evenly into the duck.

  Tip:

  • When adding sauce to the duck’s belly, you should use your hands to spread it evenly inside to help the duck absorb the seasoning.
  • You can use a chopstick to poke between the meat and skin of the duck and gently separate the skin from the meat, doing this will make the skin crispy and absorb the seasoning better when roasting.

  

  

  

  
• 3

  Mix the sauce and marinate the duck outside

  Place a pot of water on the stove and bring to a boil.

  When the water boils, add cloves, coriander seeds, star anise, sliced ginger, and crushed garlic and shallots, stirring well.

  Next, add 2 tablespoons of honey, 2 tablespoons of Mai Que Lo wine, 2 tablespoons of red vinegar, 1/2 tablespoon of monosodium glutamate, 1 tablespoon of salt, and 1.5 tablespoons of sugar to the pot, continue stirring well and cook on high heat until the water boils again, then turn off the heat.

  Add the duck to the pot, using a spoon to drizzle the sauce evenly over the surface of the duck until the skin is firm.

  Hang the duck on a rack and let it dry for about 4 – 5 hours until the duck skin is completely dry.

  Tip:

  • You can turn on a fan to shorten the drying time for the duck.
  • It’s best to let the duck dry thoroughly before roasting to ensure the skin turns golden and crispy.

  

  
• 4

  Brush honey and roast duck

  Put 2 tablespoons of red vinegar and 3 tablespoons of honey into a bowl, then mix well and use a brush to evenly coat the outside of the duck.

  Tip: It is advisable to brush the sauce on the duck skin multiple times for better flavor absorption.

  Preheat the air fryer for about 15 minutes before starting to roast the duck to stabilize the temperature inside the fryer.

  Place the duck on a tray lined with a layer of banana leaves underneath. Put the duck into the air fryer and roast at 160 degrees for 20 minutes.

  Tip: During the roasting process, to prevent the wings and legs from burning, you can wrap them in aluminum foil.

  After 20 minutes, take the duck out of the fryer, flip it over, and then use a brush to apply another layer of the honey and vinegar sauce onto the duck skin.

  Put the duck back into the fryer and continue roasting at 160 degrees for another 20 minutes before taking the duck out.

  Use a knife to cut the thread on the duck’s belly, pour the mushroom and enoki flower sauce into a bowl.

  Tip: You can use this sauce for dipping the duck meat, which will make the dish more flavorful.

  Next, chop the duck into bite-sized pieces, arrange them on a plate, and decorate nicely to complete the dish.

  

  

  

  
• 5

  Finished Product

  The roasted duck after completion has an eye-catching golden color and delicious aroma, infused with spices that rival those from restaurants. The outer skin is crispy, while the meat inside is tender and juicy without being dry. This dish is best served hot with bread and dipped in rich sauce for an unbeatable experience.