I bought frozen duck as I wanted to make Chinese Roast Duck (Siew Ngap) or Crispy Caraway Skin Duck from Norecipes click here... but somehow my plan was hijacked by Mr H, as he took over the kitchen (over the weekend). And he wanted to try out Pipa Roast Duck... a dish that he once had... long ... long time ago.
Heavy hearted.... NOT!!!.....I gladly surrendered my duck to him... I did contribute to this lovely Pipa Roast Duck.. I washed and cleaned the duck.... gave it a good massage, pierced the skin... plus the taut skin effect... before the he took over....
Why is it called Pipa Duck?...
I could not understand at first. It looked nothing like Pipa (Chinese Musical Instrument)?? when it was lying flat on the benchtop nor when it was going through the cold basting process and hanging off the pole to dry!!!
But when Mr H inserted 2 chopsticks in the opened cavity (to make sure that the shape hold)...then I see the resemblance to Pipa...
Now ... it does have that Pipa shape... right??? isn't he clever????
Recipe: Serve 4-6
2 teaspoon salt4 teaspoon honey1 teaspoon vinegar1/2 teaspoon red food colouring280ml warm water1 tablespoon miso paste1 tablespoon Five spiceI whole duck
- Mix salt, honey, vinegar, red food colouring, water in a bowl. Stir until honey and salt dissolved. Put aside.
- Prepare duck~ wash and clean the duck. Lightly prick the skin... careful not to pierce the skin, give it a good massage. Place the duck in a heat proof container and gently pour boiling water all over the duck... you could see the skin tightened... Again carefully lift up the duck...
- Using kichen paper... wipe it dry. Tie the duck's neck with a string and hang in on a pole (with basin underneath... to catch the drip)...
- Use a brush and brush the honey mixture. Leave it to air dry before another layer is applied. Alternate brushing and air-dry for few hours... until the skin turn blushing red.
- Pre-heat the oven to 250C.
- Split open the duck and rub Chinese Five spice and miso paste (on the inside). Insert 2 wooden chopsticks .. to maintain the shape.
- Roast for 25 minutes, then reduce the heat to 200C.
- At this stage, you might want to wrap aluminium foil over the wings and the legs.
- Continue roasting for another 30-40 minutes (depending on the size of the duck).
- Serve with plum sauce and hoisin sauce.