Crispy & Juicy Oven-Roasted Duck
Crispy & Juicy Oven-Roasted Duck
Make Crispy on the Outside, Juicy on the Inside Oven-Roasted Duck with Pre-cut Duck Meat
Enjoy this oven-roasted duck made with pre-cut duck meat that’s crispy on the outside and tender on the inside. It’s perfect as a beer snack! This recipe offers a delightful texture and a savory flavor that will impress.
Main Ingredients- 1kg Pre-cut Duck Meat
- Pinch of salt
- Splash of cooking wine (e.g., sake or soju)
- Drizzle of olive oil
Duck Marinade- 3 Tbsp Low-sodium Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Cooking Wine (e.g., sake or soju)
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Ginger Confiture (or grated ginger)
- 2/3 Tbsp Minced Garlic
- 1/2 Tbsp Finely Chopped Cheongyang Pepper (optional, for extra spice)
- 3 Tbsp Low-sodium Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Cooking Wine (e.g., sake or soju)
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Ginger Confiture (or grated ginger)
- 2/3 Tbsp Minced Garlic
- 1/2 Tbsp Finely Chopped Cheongyang Pepper (optional, for extra spice)
Cooking Instructions
Step 1
Rinse the pre-cut duck meat thoroughly under cold running water. If there are any overly thick or unsightly parts of the skin, you can trim them slightly for a cleaner presentation. Season the duck pieces evenly with salt, cooking wine, and olive oil. Gently massage the seasonings into the meat, then cover with plastic wrap and refrigerate for at least 1 hour. This marination step helps to remove any gamey odors and enhance the duck’s flavor.
Step 2
Drain any excess liquid from the marinated duck by placing it in a colander for a moment. Transfer the duck to a disposable plastic bag. Add 3 tablespoons of potato starch to the bag. Seal the bag securely and shake well to ensure the duck pieces are evenly coated with the starch. Coating with starch will help create a wonderfully crispy exterior when baked.
Step 3
Preheat your oven to 195°C (380°F). Arrange the starch-coated duck pieces on an oven tray, making sure they are not overlapping to ensure even cooking. Lining the baking tray with parchment paper will make cleanup much easier. Place the tray in the preheated oven and bake for 15 minutes.
Step 4
While the duck is in the oven, prepare the delicious sauce. In a small bowl, combine the low-sodium soy sauce (3 Tbsp), oyster sauce (2 Tbsp), cooking wine (1 Tbsp), plum extract (1 Tbsp), ginger confiture (1 Tbsp), minced garlic (2/3 Tbsp), and the optional chopped Cheongyang pepper (1/2 Tbsp). Whisk everything together until well combined.
Step 5
After 15 minutes, carefully remove the duck from the oven and flip each piece over. Increase the oven temperature to 200°C (400°F) and continue baking for another 15 minutes. Adjusting the temperature like this helps achieve a crispy exterior while keeping the inside moist and tender.
Step 6
During the final stage of baking, about 13 minutes into the second baking session, take the duck out of the oven again. Pour the prepared sauce into a pan and bring it to a gentle simmer. Briefly simmering the sauce helps to deepen its flavors.
Step 7
Add the oven-roasted duck back into the simmering sauce. Toss the duck in the sauce over medium-low heat until it is well coated and the sauce has thickened slightly, about 1-2 minutes. Your delicious oven-roasted duck is ready to be served! Enjoy the glossy, appetizing duck coated in the savory sauce.
