Friday, February 4, 2011

Pipa Roast Duck


roast-duck

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!!!winking.....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.confused 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 salt
4 teaspoon honey
1 teaspoon vinegar
1/2 teaspoon red food colouring
280ml warm water
1 tablespoon miso paste
1 tablespoon Five spice
I whole duck

  1. Mix salt, honey, vinegar, red food colouring, water in a bowl. Stir until honey and salt dissolved. Put aside.
  2. 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...
  3. 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)...
  4. 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.
  5. Pre-heat the oven to 250C.
  6. Split open the duck and rub Chinese Five spice and miso paste (on the inside). Insert 2 wooden chopsticks .. to maintain the shape.
  7. Roast for 25 minutes, then reduce the heat to 200C.
  8. At this stage, you might want to wrap aluminium foil over the wings and the legs.
  9. Continue roasting for another 30-40 minutes (depending on the size of the duck).
  10. Serve with plum sauce and hoisin sauce.



12 comments:

  1. I love pipa duck!! I would love to try out your recipe. The duck looks delicious!

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  2. Wow, looks amazing! I prefer chicken, but this duck looks so delicious

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  3. You even cooked "pi pa duck"!!! wow I am seriously impressed!

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  4. I have seen and tried another dish called Pipa Tofu. Now I think Pipa duck looks more like the Pipa as a whole. :p

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  5. oh wow, you even prepared 'Pipa Ngap' for CNY :) I always prefer this duck than the roast duck. Bookmarking this to try out once I get a duck. Thanks Lisa for sharing this.

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  6. Ellie,
    Thank you...I have never tried Pipa Duck before... so I take hubby's word for it.. :)

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  7. Paula,
    Thank you :)
    I prefer cooking chicken than duck...

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  8. Angie,
    Thank you on hubby's behalf :)
    We dont cook duck often may be once or twice a year...

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  9. tigerfish,
    Yummmm....Pipa tofu sounds interesting...

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  10. ICook4Fun,
    Trying to have that CNY feeling, through food... :)

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  11. Hi,

    I tried your stuff but the layering paste seemed too liquid to have any real effect. Can you confirm that 280 ml of water is indeed the correct amount?

    Cheers,

    Tim

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    Replies
    1. Hi Tim
      Thanks for your feedback. Yes it is 280ml of water used.
      The technique is to hang the duck, place a sizeable container underneath the duck to catch any drip, brush the whole duck, leave it to dry, brush again n leave it to dry n keep repeating the process until a blushing red colour is achieved. This process took me at least 5-6 hours....
      Good Luck :D

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