Crispy Mandarin Peel Duck

1 hr 30 mins



Using a similar method use for making Cantonese roast duck, we created our crispy mandarin peel duck using the Weber Q. We used dried mandarin orange peels in our dry rub and also used fresh mandarin oranges in our sauce, just to go along with the roast duck!
By blanching the skin with maltose and vinegar mixture, we help to firm up the skin before air drying it. This is key to help create crispy skin when roasting the duck in the Weber Q in indirect heat with the use of the roasting shield. The best part is that this only takes an hour!
The mandarin orange base sauce, which is made using plum sauce, is sweet and tangy and helps to cut the richness of the roast duck. A tasty recipe for a home brunch of a outdoor BBQ day!
So try out the recipe this weekend and share it with your family.
#themeatmensg #simple #delicious #weberQ #weberasia #skygrill

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Adjust Servings
1duck (medium size around 2.4 kg)
Dry Rub:
½tbsp Sichuan peppercorns
1tbsp 5-spice powder
1tbsp kosher salt
1tsp black peppercorns
15g dried mandarin orange peel
Maltose Bath
2litres water
100g Maltose
4tbsp white vinegar
4tbsp Shaoxing wine
Orange Sauce
2Mandarin oranges (peeled and diced)
1stalk coriander (minced)
2chilli padis (minced)
2garlic cloves (minced)
150g plum sauce
50ml water
50ml white vinegar



Clean and pat dry duck.
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In a wok, bring 2 litres water, 4 tbsp white vinegar, 100g Maltose and 4 tbsp Shaoxing wine to simmer. Bath the duck skin with the boiling liquid. Repeat until the skin tightens. Set aside.
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Heat up a pan on medium heat, toast ½ tbsp Sichuan peppercorns, 1 tbsp 5-spice powder, 1 tsp black peppercorns, ½ tbsp kosher salt and 15g of dried mandarin orange peel until fragrant.
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Transfer to a spice blender, grind the spices.
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Sprinkle ground spices all over and in the cavity of the duck. Give it a good rub.
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Hang to dry for 5 hours.
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Preheat Weber Q with with roasting shield and rack at 200°C
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Grill duck over indirect cooking at medium heat (200°C) on Weber Q with roasting shield and rack for 1 hour.
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Peel and dice 2 Mandarin oranges.
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In a bowl, mix diced Mandarin oranges, 1 minced stalk coriander, 2 minced chili padi, 2 minced garlic cloves, 150g plum sauce, 50ml water and 50ml white vinegar. Set aside.
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Remove duck from grill, rest for 15 minutes. Serve roasted duck with the orange sauce.
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