Discover the secret recipe for making Beijing roast duck as delicious as in restaurants.

Once you've tasted Beijing roast duck with its rich Chinese flavor, you'll never forget it. Let's learn how to make Beijing roast duck together with PasGo.

Beijing roast duck is a famous specialty from Northeast China, especially in Beijing. Locals take great pride in this dish when talking about the culture of the capital city with foreigners. The characteristic of Beijing roast duck lies in its thin, crispy skin, golden color, slightly tender meat, and delightful aroma... I'll stop here because I'm already craving it too much. Let's get started on making Beijing roast duck right away.

Ingredients needed:

- 1 duck (preferably free-range) about 1.5 kg

- Ginger: 3 bulbs

- Garlic: 2 bulbs

- Shallots: 1 bulb

- Licorice root: 3 tablespoons

- Oyster sauce: 2 tablespoons

- Five-spice powder: 1 teaspoon

- Seasonings: black pepper, soup powder, salt, cooking oil, soy sauce, vinegar, sugar (to taste)

How to Make Beijing Roast Duck:

Step 1

Clean the duck thoroughly. Rub both inside and outside with ginger and white wine to remove any unpleasant odor. Then rinse the duck with clean water and pat dry thoroughly.

(Removing the odor of the duck before cooking)

Step 2

Mix the spice mixture for marinating the inside, including: 1 minced garlic bulb, 1 minced shallot, 2 tablespoons oyster sauce, 1 teaspoon soup powder, 1 teaspoon five-spice powder, 1 teaspoon black pepper, 1 tablespoon sugar. Adjust the seasoning according to your family's taste. Rub the spice mixture inside the duck.

Step 3

Apply the outer marinating mixture into the pot, including: 3 tablespoons licorice root, 1 tablespoon boiling water, 1 ½ tablespoons soy sauce, a bit of ginger, minced garlic, 2 teaspoons vinegar, a little salt. Mix well and adjust the seasoning to taste.

Bring the mixture to a vigorous boil. After boiling, the mixture will become slightly sticky, with a mild vinegar scent and very fragrant. Pour this mixture all over the duck thoroughly. Make sure to pour multiple times and thoroughly so that the seasoning is evenly absorbed into the duck.

Hang the duck on a rack to dry, or preferably hang it in a well-ventilated area. The hanging time will vary from 6-8 hours (overnight). If you have more time, the longer you hang it, the better the duck will taste.

(Hanging the duck after marinating in a well-ventilated area for 6-8 hours)

The duck roasted in a specialized oven will be the most delicious. Roasting in an oven requires flipping the duck for even cooking, but it still turns out very fragrant and tasty.

Place the duck in the oven, roast at a temperature of about 160-170 degrees Celsius. Roast the duck for about 50-60 minutes. After the first 20-25 minutes, flip the duck for even cooking. Once the duck is cooked, you can leave it in the oven (turned off) for a few minutes for the fat to drain and the duck skin to dry.

A Beijing roast duck that meets the standard will have crispy, glossy golden skin, slightly pink and tender meat, not dry or tough.

You see, making roast duck isn't as difficult as you might think. Give it a try and see if it's better than what you get at restaurants.

Wishing you all success in your endeavors!

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