Twice-Cooked Duck Recipe

Name: Twice-Cooked Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None duck (about 3 3/4 lbs); 1 tbsp peanut oil; 2 cloves garlic, peeled and crushed; 2 oz piece ginger, peeled, 1/2 inch piece grated, remainder thinly sliced; 2 tbsp sweet chili sauce; 1/4 tsp five spice powder; 3 cups chicken stock; 1 None orange, peeled; 2 tsp cornstarch; 2 tbsp brown sugar; 2 None scallions, chopped finely, plus extra, to serve; None None Bean sprouts, to serve; None None Baby spinach, to serve; None None Cilantro, coarsely chopped, to serve

Servings: persons

1 None duck (about 3 3/4 lbs)
1 tbsp peanut oil
2 cloves garlic, peeled and crushed
2 oz piece ginger, peeled, 1/2 inch piece grated, remainder thinly sliced
2 tbsp sweet chili sauce
1/4 tsp five spice powder
3 cups chicken stock
1 None orange, peeled
2 tsp cornstarch
2 tbsp brown sugar
2 None scallions, chopped finely, plus extra, to serve
None None Bean sprouts, to serve
None None Baby spinach, to serve
None None Cilantro, coarsely chopped, to serve

1
Preheat the oven to 350u00b0F. Place the duck in a roasting pan and cook, uncovered, for about 1 hour or until tender. Remove from the oven and allow to cool. Cut the duck in half lengthways and remove and discard the rib and back bones.
2
Combine the oil, garlic, grated ginger, chili sauce and five spice powder in small bowl and mix well. Place the duck in a shallow dish and brush with the spice mixture. Cover and refrigerate for 3 hours.
3
Preheat the oven to 400u00b0F. Place duck, skin side up, on a wire rack over a baking dish. Bake, uncovered, for about 45 mins or until the skin is crisp.
4
Meanwhile, make the ginger sauce: Place the stock, whole orange and sliced ginger in a medium saucepan and simmer, uncovered, for about 30 mins or until the liquid is reduced to about 1 2/3 cups. Strain, discard solids and return sauce to the pan. Stir together cornstarch and 1/4 cup water until a smooth paste forms. Add the sugar, scallion and cornstarch mixture to the ginger sauce and bring to a boil, stirring, until thickened slightly.
5
Pour the ginger sauce over the duck. Serve with bean sprouts, baby spinach, scallions and cilantro.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 None duck (about 3 3/4 lbs), 1 tbsp peanut oil, 2 cloves garlic, peeled and crushed, 2 oz piece ginger, peeled, 1/2 inch piece grated, remainder thinly sliced, and more.

Yes, Twice-Cooked Duck falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Twice-Cooked Duck

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions