Chinese Roast Duck is known for its shiny, crackly-crisp skin and succulent meat which pairs perfectly with Tilda Fragrant Jasmine rice.
This recipe uses:
Fragrant Steamed Jasmine Rice 250g
Clean the duck and cut out any extra fat. Seal the duck at the neck with a bamboo stick to avoid the seasoning leaking out.
Pour in shaohsing wine inside the duck body to absorb, then pour all the powder (five spice and chicken powder), salt and sugar and the rest of seasoning inside the duck body. Use the bamboo stick to seal the duck bottom tightly.
Dissolve the maltose syrup and brown sugar in a big pot of boiling water, then pour in red and white vinegar. Turn off the stove and place the pot of sugar vinegar water in the sink. Then carefully pour the sugar vinegar over the duck several times until the skin has absorbed the sauce and has enlarged.
Dry the duck’s skin overnight. Prepare another small bowl of sugar vinegar water and coat it onto the duck’s skin again, do this 2 to 3 times then allow the duck skin to dry.
Cook the rice following the pack instruction.
Turn on the oven to 180c, roast the top of the duck for around 40 minutes until golden crispy and then flip the duck over to roast the other side for around 25 minutes until golden crispy.
Cool down the duck and cut into pieces and keep the duck sauce on a bowl. Serve with a bowl of rice
While this recipe uses Tilda Fragrant Jasmine rice, you can also serve the duck with sticky rice for a richer, more textural experience. Sticky rice (glutinous rice) is excellent for absorbing the flavourful duck drippings and sauce due to its chewy consistency.
To prepare this alternative, simply substitute the Jasmine rice for Tilda Sticky Rice and follow the specific instructions on how to make sticky rice (as the method is different). Serve the duck slices and sauce over the cooked sticky rice.
Roast duck with rice is a classic dish with deep roots in Chinese cuisine, particularly Cantonese cooking. The concept pairs perfectly roasted, flavourful duck with plain rice to soak up the juices.
The most famous variants are:
Peking Duck: Traditionally served with pancakes, this version focuses heavily on achieving extremely crispy skin.
Chinese Duck and Rice (Siu Aap Fan): This Cantonese barbecue style involves chopping the succulent, roasted duck and drizzling rich juices and gravy directly over the meat and rice, closely resembling this recipe.
The Singapore Duck Rice Recipe is another popular variation, often serving the duck with rice that has been flavoured or cooked in duck stock, accompanied by a thick, dark braising sauce.
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