Beer Roast Duck
Made from approximately 1.5 kg of fresh duck, carefully prepared through slaughtering, braising in marinade, soaking, draining, and roasting.
Ingredients
Fresh duck (slaughtered, plucked, gutted, and washed)
about 1.5 kg
Instructions
1
Selection
Choose a fresh duck of about 1.5 kg. First slaughter the duck, pluck the feathers, gut it, and wash it clean. Hang the duck on a hook to air-dry.
2
Preparing the Brine
Add water and the medicinal spices to a pot, simmer and season, then cool to room temperature.
3
Marinating
Place the cleaned duck into the cooled brine and soak for 10 hours.
4
Draining
Remove the duck from the brine and drain for 2 hours.
5
Roasting
Preheat the oven to 200°C for 15 minutes. Hang the shaped duck on a hook inside the oven and place a large roasting tray filled with hot water underneath. Close the oven door, raise the temperature to 250°C, and roast for 40 minutes. Open the vent for 5 minutes, then close it, and continue roasting for another 20–30 minutes until the skin turns golden-brown.
