How to Make Crispy Roasted Duck with Black Pepper Sauce, Delicious and Authentic

How to Prepare Roast Duck with Black Pepper Sauce

• 1

  Prepare the Duck

  After cleaning the feathers and gutting the duck, use salt to rub all over the duck’s body, then rinse with water to make it cleaner.

  Next, use a mixture of rice wine and sliced ginger, crush it and rub it all over the duck’s body once more to eliminate any odor and dirt. Rinse thoroughly and let it drain.

  Tip: You can use a mixture of salt and lemon/vinegar to rub the entire duck; this is another effective way to eliminate the duck’s odor.

  
• 2

  Make the Black Pepper Sauce

  In a bowl, add minced shallots, 1 tablespoon of garlic powder, 10g of black pepper, 10g of chicken seasoning, 5g of sugar, 50g of black pepper sauce, 75g of sweet soy sauce, and 2g of salt, then mix well with a spoon.

  Tip:

  • If you do not have sweet soy sauce, you can use barbecue marinade as a substitute and remember to increase the amount of sugar.
  • If you like it spicy, you should crush the black pepper slightly; the spiciness will increase, and you can also add more black pepper according to your preference.

  
• 3

  Marinating the Duck

  Wait until the duck is dry, use a spoon to fill the prepared sauce into the duck’s cavity. Use a skewer to sew the duck’s belly tightly. Hang the duck up to dry.

  Once you see the pot of licorice water boiling, put the duck in to blanch on low heat, using a ladle to evenly splash water over the duck’s body; when the skin shines, it’s ready. Place the duck in a separate basin.

  The pot of honey water is also boiling, use the ladle to evenly splash the mixture over the entire duck. Hang the duck in a sunny and windy place for about 1 – 2 hours.

  Tip:

  • You can use a sharp-ended bamboo skewer to sew the duck’s belly as well.
  • Before adding the sauce to the duck’s cavity, you should check inside with your hand to ensure it is dry, which helps the sauce penetrate better.
  • If you have time, you can hang the duck for about 4 hours to make it tastier and crispier when roasted.
  • In case the weather where you are has no sun and wind, you can hang it near a drying oven, in a high-temperature area, and use a fan to help the duck skin dry out.

  

  
• 4

  Making the Duck Broth

  Add licorice, crushed cardamom, cinnamon stick, dried tangerine peel, and star anise into a pan and roast evenly; when you smell the fragrance, turn off the heat. Quickly add 1 liter of water and bring it to a boil.

  While waiting for it to boil, take another pot, add 160g of cold water, 50g of vinegar, 10g of honey, and 50g of malt, then stir with a spoon until the mixture is dissolved.

  Tip: If you do not turn off the heat before adding water, it will splash due to the pan being hot at that moment.

  

  
• 5

  Roasting Duck

  Preheat the oven to 200 degrees Celsius, with both upper and lower heat for 20 minutes to heat the oven. Place the duck in the oven for about 10 minutes, then lower the temperature to 150 degrees Celsius, and continue roasting for about 90 minutes.

  When the duck turns golden brown, you can place it in a deep-frying pan to make it even crispier and more evenly golden. Transfer to a plate, gently pull out the skewer, and pour the juices into a bowl.

  Tip:

  • During roasting, it is advisable to monitor and turn the duck frequently to ensure it cooks evenly, is crispy, and looks more appealing.
  • Due to the large size of the duck, it may not cook evenly while roasting because it’s hard to turn; you can cut off the wings with scissors and cover the darker parts with aluminum foil.
  • You can roast the duck using a charcoal oven, a gas oven, or regular charcoal grilling.
  • You can use chopsticks to touch the bottom of the pot; if you see small bubbles rising, the oil is hot.
  • It is best to heat the oil to 170 degrees Celsius before adding the duck, drizzling it evenly over the lighter-colored areas during roasting.

  
• 6

  Final Product

  The roasted duck is fragrant, evenly infused with spices, delivering a rich flavor, with a crispy outer skin and tender meat inside that is not dry at all, enjoyable to eat without getting tired of it, dipped in the sauce inside, it’s addictive!