Crispy Mandarin Peel Duck

Mains
Poultry

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
duck (medium size around 2.4 kg)
0.00
duck (medium size around 2.4 kg)

Dry Rub:

0.00
tbsp
tbsp
Sichuan peppercorns
0.00
tbsp
tbsp
Sichuan peppercorns
0.00
tbsp
tbsp
5-spice powder
0.00
tbsp
tbsp
5-spice powder
0.00
tbsp
tbsp
kosher salt
0.00
tbsp
tbsp
kosher salt
0.00
tsp
tsp
black peppercorns
0.00
tsp
tsp
black peppercorns
0.00
g
g
dried mandarin orange peel
0.00
g
g
dried mandarin orange peel

Maltose Bath

0.00
litres
litres
water
0.00
litres
litres
water
0.00
g
g
Maltose
0.00
g
g
Maltose
0.00
tbsp
tbsp
white vinegar
0.00
tbsp
tbsp
white vinegar
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine

Orange Sauce

0.00
Mandarin oranges (peeled and diced)
0.00
Mandarin oranges (peeled and diced)
0.00
stalk
stalk
coriander (minced)
0.00
stalk
stalk
coriander (minced)
0.00
chilli padis (minced)
0.00
chilli padis (minced)
0.00
garlic cloves (minced)
0.00
garlic cloves (minced)
0.00
g
g
plum sauce
0.00
g
g
plum sauce
0.00
ml
ml
water
0.00
ml
ml
water
0.00
ml
ml
white vinegar
0.00
ml
ml
white vinegar

Steps

1

Clean and pat dry duck.
Clean and pat dry duck.
Mark as completed

2

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.
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.
Mark as completed

3

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.
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.
Mark as completed

4

Transfer to a spice blender, grind the spices.
Transfer to a spice blender, grind the spices.
Mark as completed

5

Sprinkle ground spices all over and in the cavity of the duck. Give it a good rub.
Sprinkle ground spices all over and in the cavity of the duck. Give it a good rub.
Mark as completed

6

Hang to dry for 5 hours.
Hang to dry for 5 hours.
Mark as completed

7

Preheat Weber Q with with roasting shield and rack at 200°C
Preheat Weber Q with with roasting shield and rack at 200°C
Mark as completed

8

Grill duck over indirect cooking at medium heat (200°C) on Weber Q with roasting shield and rack for 1 hour.
Grill duck over indirect cooking at medium heat (200°C) on Weber Q with roasting shield and rack for 1 hour.
Mark as completed

9

Peel and dice 2 Mandarin oranges.
Peel and dice 2 Mandarin oranges.
Mark as completed

10

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.
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.
Mark as completed

11

Remove duck from grill, rest for 15 minutes. Serve roasted duck with the orange sauce.
Remove duck from grill, rest for 15 minutes. Serve roasted duck with the orange sauce.
Mark as completed

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