Charcoal-Roasted Pipa Duck

Name: Charcoal-Roasted Pipa Duck
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 1 white duck; 30 g roast goose seasoning; skin water, to taste; 80 g homemade charcoal-roasting sauce; 2 char siu needle; 1 siu mei hook; 500 g hoisin sauce; 500 g chu hou paste; 300 g white sugar; 200 g oyster sauce; 75 g light soy sauce; 75 g sesame paste; 75 g peanut paste and fermented bean curd (75 g); 75 g fermented tofu; 15 g MSG; 15 g chicken bouillon powder; 15 g minced garlic; 15 g minced shallot; 5 kg white sugar; 10 kg salt; 500 g MSG; 500 g chicken bouillon powder; 450 g sand ginger powder; 250 g five-spice powder; 250 g chicken paste; 250 g chu hou paste; 250 g sesame paste; 250 g peanut paste; 300 g sesame oil; 150 g fermented red tofu

Charcoal-Grilled Pipa Duck: Ingredients and Preparation

2 hours

Medium

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Ingredients

white duck 1

roast goose seasoning 30 g

skin water to taste

homemade charcoal-roasting sauce 80 g

char siu needle 2

siu mei hook 1

hoisin sauce 500 g

chu hou paste 500 g

white sugar 300 g

oyster sauce 200 g

light soy sauce 75 g

sesame paste 75 g

peanut paste and fermented bean curd (75 g) 75 g

fermented tofu 75 g

MSG 15 g

chicken bouillon powder 15 g

minced garlic 15 g

minced shallot 15 g

white sugar 5 kg

salt 10 kg

MSG 500 g

chicken bouillon powder 500 g

sand ginger powder 450 g

five-spice powder 250 g

chicken paste 250 g

chu hou paste 250 g

sesame paste 250 g

peanut paste 250 g

sesame oil 300 g

fermented red tofu 150 g

fermented tofu 250 g

minced garlic 500 g

cooking oil 400 g

water 4 kg

maltose 350 g

lemon juice 30 g

cornstarch 5 g

white vinegar 350 g

Instructions

Step 1

Place the white duck on the work surface. Use a knife to chop off its wings; be careful when chopping — pull the wing out by hand and chop down to the wing root (you may also leave the wing tip). Use the same method to chop off the duck legs (chop down to the thick part of the leg meat, or leave the leg tip).

Step 2

Use a knife to split open the duck's belly and clean out all the internal organs.

Step 3

Expose the duck's breastbone and cut it away with scissors. Before exposing the breastbone on the other side, first use a small knife to cut through the cartilage, then use the same method to cut away that side's breastbone as well.

Step 4

Turn the deboned pipa duck over so the back faces up, and use your hand to press down and flatten the raised back meat. Then flip it back over, and use a knife to make cuts into the thick meat on the inside to help the marinade penetrate.

Step 5

Rub about 30 g of roast goose seasoning evenly over the duck meat, working more into the thick parts. Marinate for at least 30 minutes.

Step 6

Thread one char siu needle under the skin at one end of the duck wing, through the meat, and out the other end. Thread the second needle through the skin at one end of the leg, through the meat, and out the other end.

Step 7

With the duck's back facing up, hook the siu mei hook under both wings. Bend the duck's head into the loop formed by the hook.

Step 8

Pour boiling water over the shaped duck to loosen the skin, then pour the skin water over it.

Step 9

After shaping, the duck resembles a pipa (Chinese lute), which is where it gets its name. Hang the duck, which has been coated with skin water, in a drafty place to dry.

Step 10

Brush 80 g of charcoal-roasting sauce evenly over the duck meat.

Step 11

Light the charcoal fire in the roasting oven and wait for the flames to stabilize. Place the prepared pipa duck inside with the skin side facing the fire, cover with the oven lid, and begin roasting.

Step 12

Roast over high heat for 30 minutes, until clear oil drips out — at that point it is done. Remove from the oven, plate, and serve.

Note: When applying the sauce, do not let the marinade touch the duck skin. If it does, immediately wipe the affected spot clean with a dry cloth; otherwise, those areas will look and taste different after roasting.