How to make crispy, fragrant whole pan-fried duck, extremely simple at home

How to Cook Pan-fried Duck

• 1

  Prepare the Duck

  After cleaning the duck, use a knife to make a small cut above the duck’s windpipe, then use your hand to remove the innards without cutting open the belly. Use a knife to slice the ginger thinly and divide it into 3 equal parts, one part you will crush with a hammer.

  Then, add the mixture of salt, white wine, and crushed ginger, rub it all over the duck for about 5 minutes to eliminate the foul smell, fishy odor, and dirt from the duck. Rinse with cold water and let it drain.

  Tip: You can use a mixture of salt, lemon/vinegar to scrub the entire duck, this is another effective method to remove the duck’s foul smell.

  
• 2

  Marinate the duck

  Add 1 teaspoon of seasoning, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of five-spice powder into a bowl, and mix well with a spoon. Mince the garlic and shallots, then divide into two equal portions.

  Add 1/2 of the minced garlic and shallots into the seasoning bowl. Turn the duck over, and place all the seasoning inside the duck’s belly. Wrap the green onions neatly and stuff them deep into the duck’s belly.

  Put a few slices of ginger into the duck’s belly, then use a skewer to tightly close the duck’s belly to prevent the juices from leaking inside and losing the delicious flavor of the meat. Marinate for 15 minutes.

  Tip:

  • Do not add too much five-spice powder as it can make the duck meat bitter, making it less tasty and overpowering the natural aroma of the duck meat.
  • When stuffing the seasoning into the duck’s belly, make sure to spread it evenly so that the flavors are absorbed well, making it tastier when eaten.
  • If you have time, it’s better to marinate the duck for about 1 – 2 hours for a more flavorful dish.

  

  
• 3

  Make the sauce

  Add 1 tablespoon of cooking oil to the pot, wait for the oil to heat up, then add minced garlic and shallots, sauté until golden and fragrant, then add 5 tablespoons of water.

  Next, add 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of oyster sauce and stir well. Wait for the mixture to boil, turn off the heat, and pour it into a bowl.

  Tip: Instead of adding water, you should boil the duck first and then use the duck broth to make the sauce; this method helps the sauce become richer and more flavorful.

  
• 4

  Boil the duck

  In a bowl, add 200ml of soy sauce, 1 tablespoon of seasoning, 1 tablespoon of salt, 1 tablespoon of sugar, 1 teaspoon of oyster sauce, 1 teaspoon of five-spice powder, and 1/2 tube of shrimp paste color, and mix well.

  Use a hammer to crush the lemongrass and cut it into pieces about 5 – 7cm long. Prepare a large pan and add all the lemongrass, sliced ginger, minced shallots, star anise, and cinnamon sticks to the pan.

  Add the prepared seasoning mixture and 1.5 liters of water to the pan.

  Turn on high heat and bring the water to a boil. Lower the heat and add the duck. Boil the duck for about 10 minutes, turn off the heat, cover, and wait an additional 10 minutes before removing the duck and letting it drain.

  Cut the lemon in half and squeeze out the juice. Use a brush to apply about 2 tablespoons of lemon juice all over the duck, and let it drain. The lemon juice will help the duck skin become crispier and tastier when fried.

  Tip:

  • Be sure to turn the duck during boiling; you should not boil it over high heat, as the duck skin may tear, making it less tasty.
  • If the duck is not fully submerged in water, you need to use a ladle to pour water over the top of the duck to ensure the meat absorbs the seasoning evenly and gets a nicer color.
  • You can place the duck in front of a fan to help it dry faster; the duck must be completely dry before frying to avoid oil splattering!

  

  
• 5

  Roasting duck

  Add cooking oil to the pan, wait for the oil to heat up, then put the duck in the pan, reduce the heat to let the duck skin puff up and the meat cook from the outside in.

  Wait for the duck skin to turn golden evenly, then take it out of the oil pan, place the duck on a rack to let the oil drip off, then use a brush to coat the duck evenly with 4 tablespoons of barbecue marinade.

  Tip:

  • Due to the large size of the duck, it may cook unevenly while roasting because it is difficult to turn; you can use scissors to cut off the wings to make the turning process easier.
  • When roasting duck in a pan, you need to fry it with plenty of oil and regularly drizzle oil over the duck to ensure the skin is crispy and the meat cooks evenly.
  • Barbecue marinade can be purchased at stores or supermarkets.
  • Since the barbecue marinade already contains all the spices, you can use it right away without needing to season it again.

  

  
• 6

  Finished Product

  Delicious roasted duck, infused with spices, with a crispy skin on the outside and tender, moist meat on the inside, that you can eat forever without getting bored, served with a homemade sauce to make the family meal more enjoyable.

  You can enjoy it with bread or rice noodles and fresh vegetables such as: lettuce, water spinach, tomatoes, cucumbers,… to make the dish less greasy and more delicious.