Roasted Braised Duck

🥘 Ingredients

• whole duck 1
• oil 1 tbsp
• fresh ginger 5 slices
• garlic cloves 6
• rock sugar or regular sugar 1 tbsp
• Chinese cooking wine ½ cup
• dark soy sauce 1 ½ tbsp
• light soy sauce ¼ cup
• rice vinegar 3 tbsp
• star anise 3
• whole cloves 6
• bay leaves 3
• whole peppercorns 12
• dried orange peel 4-5 pieces
• water 3 cups
• honey 1 tsp
• warm water 1 tsp

1. 1

   Rinse whole duck inside and out and pat thoroughly dry.
2. 2

   Heat oil in a wok over medium heat, swirling to coat. Lower the duck breast-side down and let the skin brown and crisp slightly, spooning oil over areas not touching the surface. Much more fat will render out. Turn off the heat.
3. 3

   In a large pot big enough to hold the duck flat, heat 1 tablespoon of the rendered duck fat over medium heat. Cook fresh ginger and garlic cloves for 1 minute . Stir in rock sugar or regular sugar until melted.
4. 4

   Add Chinese cooking wine , dark soy sauce , light soy sauce , rice vinegar , star anise , whole cloves , bay leaves , whole peppercorns , dried orange peel , and water . Lower the duck into the pot. The liquid should come about halfway up the duck — add a little more water as needed.
5. 5

   Bring to a boil, then reduce heat to low. Simmer for 60 minutes , flipping the duck every 15 minutes to ensure even cooking.
6. 6

   Carefully lift the duck out, draining all liquid from the cavity. Place breast-side up on a V-rack set on a baking sheet . Mix honey with warm water and brush all over the duck. Let rest while preheating the oven to 425°F.
7. 7

   Roast the duck until the skin is crispy, 15 minutes — watch closely to prevent burning. Remove from oven and rest for 10 minutes before carving.
8. 8

   Serve as-is or with some of the braising sauce from the pot.