Roast Duck Cantonese Style
Use this recipe with:
- Convotherm maxx pro
This recipe is also available for the following combi ovens:
Medium
Stage 1
55 °C
- Convection
- 01:00 | -
- 5
- 5
Stage 2
170 °C
- Convection
- - | -
- 5
- 5
Stage 3
100 °C
- Steam
- 00:08 | -
- 4
| 198.45 | g | 5 Spice Powder |
| 99.22 | g | Fine Salt |
| 297.67 | g | Fine Bean Paste |
| 7.09 | g | Crushed Star Anise |
| 7.09 | g | Crushed Cinnamon Stick |
| 2 | pcs | Bay Leaf |
| 4 | pcs | Crushed Garlic |
| 4 | pcs | Crushed Shallot |
| 1 | pcs | Crushed Lemongrass |
| 2.04 | kg | Maltose |
| 4.99 | kg | White Vinegar |
| 127.57 | g | Chinese Wine |
| 141.75 | g | Black Vinegar |
| 163.01 | g | GP Flour |
| 127.57-141.75 | g | Water |
| 7.09 | g | Salt |
| 7.09 | g | Cooking Oil |
| 50 | g | Plain Yoghurt |
| Ingredients | ||
| Clean the duck throughly. Be sure to clear out wax from the gut and nose. Cut away the wings and feet. Rub inert with salt and 5 spice powder, mixing together throughly and rest for 10 min. Rub whole inert with bean paste thoroughly. Stuff inert with inert spices and ingredients, sew up the abdomen securely. Leave in chiller for 4 hours. Flip side after 2 hours. Prepare skin marinade. Baste duck in boiling water throughly for 10 sec. Hang to dry for 15 min, baste duck in boiling skin marinade for 15sec, hang dry and ready for skin drying stage. After this stage, check that skin is dry. Add 15 min if needed. Pastry Skin – make a dough with flour and hot water, add yoghurt to the dough evenly until dough is smooth, break dough into 35g each and rest for 30min covered up. Flatten the dough into about 4“ diameter. Steam the skin. |
| 1. Food Preparation |
| Dry skin thoroughly before roasting. Roast with Convection, C&T L5. For best results, separate drying and roasting stage. |
| 2. Cooking Instruction |
| Batonette japanese cucumber and spring onion julienne. Pastry skin and Hoisin Sauce. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
