Best 2 Almond Roasted Duck With Chinese Spices Recipes

Tantalize your taste buds with a culinary journey to the Orient with our enticing Almond Roasted Duck with Chinese Spices. This regal dish, hailing from the heart of Chinese cuisine, showcases the harmonious interplay of aromatic spices, succulent duck meat, and the irresistible crunch of roasted almonds. Savor the tender duck, infused with an exotic blend of star anise, ginger, and Sichuan peppercorns, while the crispy almond coating adds a delightful textural contrast. As you delve into this delectable creation, prepare to be captivated by the symphony of flavors that dance upon your palate. But that's not all! This article also presents a tantalizing array of complementary recipes to elevate your culinary experience. Discover the art of crafting homemade steamed buns, perfect for savoring the succulent duck filling. Learn the secrets of creating a flavorful dipping sauce that adds an extra layer of umami to each bite. And don't forget to try your hand at the refreshing cucumber salad, a light and tangy accompaniment that cuts through the richness of the duck. With these recipes at your disposal, you'll be able to recreate an authentic Chinese feast in the comfort of your own home, impressing your friends and family with your culinary prowess. So, embark on this gastronomic adventure and let the tantalizing aromas of Almond Roasted Duck with Chinese Spices fill your kitchen.

Let's cook with our recipes!

AUTHENTIC CHINESE 5-SPICE PEKING DUCK

Authentic Chinese 5-Spice Peking Duck image

An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird.

Provided by Personal Chef Adam

Categories One Dish Meal

Time 5h

Yield 1 whole duck, 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 (4 -6 lb) frozen whole duck
3 tablespoons honey
4 tablespoons xiao xing chinese rice wine (aka shao hsing)
2 tablespoons white vinegar
3 slices of unpeeled fresh ginger
3 tablespoons cornstarch
3 tablespoons Chinese five spice powder, for rub
4 tablespoons soy sauce
8 cups water

Steps:

thaw duck overnight in refrigerator.
remove giblets and trim excess fat from tail area or anywhere hanging.
pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
in large wok or pot bring water to a boil.
add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
make a slurry with cornstarch (mix with water) then add to boiling mixture.
dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
repeat process for another couple of minutes.
immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
after 4-6 hours, rub duck with 5-spice powder to taste.
heat oven to 375 degrees.
place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.

Nutrition Facts : Calories 3876.2, Fat 357.3, SaturatedFat 120, Cholesterol 690.1, Sodium 2615.5, Carbohydrate 41.1, Fiber 0.5, Sugar 26.6, Protein 108.4

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE

Peking Duck With Honey and Five-Spice Glaze image

Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.

Provided by Kay Chun

Categories dinner, meat, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons mild honey, such as clover, acacia or orange blossom
2 tablespoons low-sodium soy sauce
1 teaspoon turbinado or light brown sugar
1 teaspoon five-spice powder
1 (5- to 6-pound) Peking or Long Island duck
3 teaspoons kosher salt
1/2 teaspoon black pepper
1 (24-ounce) beer can or other aluminum can, emptied and filled halfway with water
1/2 cup hoisin sauce
1 teaspoon toasted sesame oil
8 homemade Chinese tortillas, or 8-inch store-bought flour tortillas, warmed
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
2 Kirby or Persian cucumbers, cut into 3-inch-long matchsticks

Steps:

Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.

Tips:

Use high-quality ingredients: Opt for fresh, organic ingredients whenever possible. High-quality ingredients will result in a more flavorful and enjoyable dish.
Prepare your duck properly: Ensure the duck is clean and dry before cooking. If you have time, brine the duck overnight in a mixture of water, salt, and sugar. This will help to enhance the flavor and moisture of the duck.
Roast the duck at a high temperature: This will help to create a crispy skin and juicy meat. Make sure to baste the duck frequently with the cooking juices to prevent it from drying out.
Use a variety of Chinese spices: Five-spice powder, star anise, cinnamon, and cloves are all common spices used in Chinese cuisine. Experiment with different combinations of spices to create a flavor profile that you enjoy.
Add aromatics to the roasting pan: Aromatics such as garlic, ginger, and scallions will help to infuse the duck with flavor. You can also add a few sprigs of fresh herbs, such as thyme or rosemary.
Rest the duck before carving: Allow the duck to rest for at least 10 minutes before carving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Almond Roasted Duck with Chinese Spices is a delicious and impressive dish that is perfect for a special occasion. The combination of crispy skin, juicy meat, and flavorful spices is sure to please everyone at the table. With a little planning and preparation, you can easily create this restaurant-quality dish at home. So next time you're looking for a special dish to make, give Almond Roasted Duck with Chinese Spices a try. You won't be disappointed!