Lacquered Duck

Probably the most iconic way to serve duck, lacquered duck is a classic Chinese-inspired dish prized for its crisp skin and glossy finish. Traditionally prepared over a few days to dry the skin (if using our dry aged duck, we've done this part for you), this method delivers deeply flavoured meat and that unmistakable shatteringly crisp exterior. Skip takeaway versions and follow this recipe for a properly lacquered duck that’s rich, aromatic and well worth the wait.

SERVES 4-6 

Prep time 45 minutes
Cook 1 hour 10 minutes

INGREDIENTS

• 1 whole duck, about 2kg
• 90g (¼ cup) maltose or honey (see note)
• 1 tablespoon dark soy sauce
• Mandarin pancakes, warmed, to serve (see note)
• Hoisin sauce, to serve
• Spring onions, cut into strips, to serve
• Lebanese cucumber, cut into batons, to serve

Five-spice salt:

• 1 tablespoon sea salt
• 2 teaspoons Chinese five-spice

NOTE: Maltose and mandarin pancakes are available from Asian grocers. Honey is a good substitute for maltose, but it will make the dish slightly sweeter. Leftover lacquered duck is excellent added to fried rice.

1. Working from the base of the breasts and using your fingers, carefully separate the duck skin from the flesh, ensuring you don’t tear the skin. Once you can no longer reach with your fingers, use the handle of a wooden spoon to work between the skin and the flesh. Work around to separate the skin where the thigh meets the body. This ensures delicious crisp skin.

2. Bring a large saucepan of water to the boil. Lay the duck breast-side up on a wire rack in the kitchen sink. Pour the boiling water over, making sure it gets inside the cavity and all over the duck. Alternatively, if you have a large enough saucepan, you can dunk the duck into the boiling water instead. When cool enough to handle, pat thoroughly dry inside and out with paper towel.

3. Combine the maltose and soy sauce in a small saucepan over low heat and stir until smooth and combined. Place the duck breast-side up on a wire rack in a roasting tin and rub it all over with maltose mixture, massaging well into the skin.

4. To make the five-spice salt, combine the ingredients in a bowl. Rub some of the five-spice salt inside the duck cavity.

5. Preheat the oven to 240°C. Roast the duck for 20–30 minutes until starting to brown, then reduce the heat to 180°C. Roast for 30–35 minutes until glossy and lacquered and the duck is just cooked: a thermometer inserted into the thigh should read 75°C and the juices should run clear. Set aside to rest for 10 minutes, then carve.

6. Serve lacquered duck with warmed mandarin pancakes, hoisin sauce, spring onion, cucumber and remaining five-spice salt.