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Thursday, December 25

Chinese-style roasted duck

Duck, whole
3 pounds
Water, boiling

2 teaspoons
Peppercorns (Szechuan, if available)
1 ½ teaspoons
Bean sauce, ground
2 tablespoons
Soy sauce, light
2 tablespoons
Rice wine
1 tablespoon
2 teaspoons
Cilantro sprigs
1/3 cup +
Vegetable oil
1 teaspoon
Garlic, smashed
5 cloves
3 slices
Scallions, whole
  1. Remove any fat pockets from the duck, and rub it all over with salt. 
  2. Place the duck on a rack in a roasting pan, and slowly pour the boiling water over the skin. 
  3. Air-dry the duck 3 hours in a breezy winter's COLD room under a fan, turning once, until the skin feels dry to the touch. Never do this on a hot day or in a heated room. 
  4. In a small skillet over medium heat, roast the peppercorns, stirring constantly, for 3 to 5 minutes, or until fragrant and begin to smoke. 
  5. Place in a mortar, and crush until ground; set aside. 
  6. In a small bowl, combine the bean sauce, soy sauce, rice wine, sugar, roasted pepper, and cilantro sprigs. 
  7. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. 
  8. Add the oil, garlic, ginger, and scallions, and stir-fry 10 seconds. 
  9. Add the soy sauce mixture, and bring to a boil. 
  10. Reduce heat to low, cover, and simmer 5 minutes. 
  11. Remove from heat, uncover, and cool completely. 
  12. Preheat to 425°F; ensure a rack is in the middle. 
  13. Add boiling water to the pan to a depth of ½-inch. 
  14. Carefully spoon the scallion soy mixture into the cavity. 
  15. Close the cavity with a bamboo skewer, weaving the two sides of side together. 
  16. Finish by tucking the tail end in, place on rack breast side up. 
  17. Place the duck in the oven, and roast 20 minutes. 
  18. Reduce to 325°F, and roast 20 minutes more, monitor and cover any skin with foil that is browning too quickly. 
  19. Using several thicken of paper towels, turn the duck over, and roast 20 minutes more. 
  20. Increase to 425°F, and roast 12 to 15 minutes more, or until a meat thermometer registers 170°F. 
  21. Carefully transfer to a platter; remove the skewer and gently pour the juices out of the duck. 
  22. Allow to rest 15 minutes, removing any fat from the juice. 
  23. Cut and disjoint the duck into serving pieces, reserving the juices. 
  24. Garnish with cilantro, and serve immediately.

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