To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Ingredients. In a pan set over medium-low heat add the spices and toast for 3 to 5 minutes until they become fragrant. Many products featured on this site were editorially chosen. This dish is perfect for minced duck in lettuce leaves, or delicious simply carved and served with steamed rice. Cut off and discard the flap of fat that hangs over the entrance to the duckâs body cavity. For instance, the average roasted chicken or glazed carrots take on a whole new life when seasoned with this flavorful mixture. Roast for 1-1¼ hours, or until crisp and golden-brown. Remove the cinnamon stick and blend the mixture to a purée in a food processor. Chinese five-spice powder; 3/4 tsp. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Pour in the boiling water and stir to form a dough. Shred the duck into fine pieces using two forks. Wash duck, discarding excess fat, dry duck. 0/4. The dark syrupy soy sauce gives the chicken its dark color and the light soy sauce gives the chicken itâs flavor and saltiness. Transfer the ground spices to a bowl. 1 inch fresh ginger, minced. Smoke the duck at 250 degrees until the internal temp reads 130 degrees in the breast with an internal read thermometer. Place ginger in duck's cavity, then truss duck with kitchen string. A Bonnier Corporation Company. Pour into a pan and cook on the hob until reduced slightly. Ingredients. Roast the duck with the lid close for 1 hour, turning the duck over and brush the duck with the glaze every 15 minutes. Heat a heavy frying pan over high flame. Place duck in a medium roasting pan. Several Chinese recipes, including princess chicken and five-spice pork, feature five-spice powder as an ingredient. freshly ground black pepper Submitted by kepstein1 Updated: December 25, 2020. Place the duck, skin-side up, on a rack over a roasting tray and pierce the skin all over with a knife. Preheat oven to 375°. Combine light soy sauce, dark soy sauce, sugar, and five-spice powder in a small bowl. Chinese 5 Spice Crispy Duck . make it again. Remove from the oven and set aside to rest for 10 minutes. Remove from the heat and once cooled grind them in a spice grinder. To achieve crispy skin, grill the duck on 400 degrees or place under a broiler for 5 minutes, being careful not to overcook, removing the duck ⦠Interestingly, Chinese Five Spice is based on the five elements â fire, water, wood, earth and metal. 1-1/2 tsp. This Holiday Season, Treat Yourself to Vintage Champagne, The Drama of Dinner: How to Fine-Dine at Home, A Unifying Nostalgia for Port Wine Cheese, The First âFishâ in This Yearâs Feast Is a Creamy Appetizer, Amy Thielenâs Old-Fashioned Pounded Cheese with Walnuts and Port Syrup, These Cane Spirits Are Not Your Typical Rums, Cheese + Gin: A Perfect Partnership in Vermontâs Northeast Kingdom. Rinse duck, then pat dry, inside and out, with paper towels. Rub salt, freshly ground black pepper and five-spice all over the skin. Rub the duck breasts with the spice mixture. Tie up the duck legs with butcher's twine. ⦠Heat a frying pan until hot and fry each pancake for 1-2 minutes on each side, or until pale golden-brown. Discarding the water and pat the duck dry using kitchen paper. Using your fingers, loosen duck's skin, then rub over and under skin, and inside cavity, with soy sauce mixture. 2 cloves garlic, minced. 4 boneless duck breast halves with skin (2 to 2-1/2 lb.) 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