2020-08-13 / test@t

Baked duck with 5 spices

The aspiration of the Chinese people to bring everything into a state of harmony has been known for several thousand years. Not to say that they succeeded in all spheres of life, but from the point of view of cuisine, they have done very well. The most famous Chinese spice blend "5 Spices" combines five flavors: sour, sweet, bitter, pungent and salty. This mixture is used mainly to season fatty meats or poultry, but with many vegetables (for example, in soups), and even with noodles, it is extremely good. Just don't use too much, more often a pinch is enough.

Ingredients

1 prepared duck weighing 2 kg
1 cm fresh ginger root
2 stalks of green onions
36 ml rice wine or dry sherry
70 ml of honey
30 ml soy sauce
50 g clove buds
25 g Sichuan peppercorns
3 sticks of cinnamon or cassia
6 star anise stars
25 g fennel seeds

STEP-BY-STEP COOKING RECIPE

Step 1

For the 5 Spice Mix, break the cinnamon sticks into small pieces. Put all ingredients in a grinder and grind into a powder. Set aside 1 tsp. duck mixture, place the remaining mixture in a sealed container.

Step 2

Place the duck in a colander and pour over, turning, with plenty of boiling water. Dry, prick on all sides with a toothpick, rub with salt and wine. Put the duck on the bottle and refrigerate for 8 hours (if the duck does not fit, although you can remove the shelf for this, just put it in a colander and turn it over from time to time so that the skin dries evenly). In any case, put several layers of paper towels or a bowl under the duck.

Step 3

Chop green onions and ginger thinly. Place half of the 5 spice mixture, onion and ginger inside the duck, and seal the hole with toothpicks or sew up. Rub the duck skin with the remaining spice mixture and return it to the refrigerator in a colander for 8 hours, turning from time to time.

Step 4

Remove the cooked duck from the oven and let it rest for 20 minutes. Cut the meat off the duck right on the table, place on warmed plates and serve with ready-made Chinese hoisin sauce or baked pear and honey chutney with cloves

Preparation time

16h

Cooking time

1h 50m

Servings

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