Steamed Duck with Chu Hou Paste (柱侯醬蒸鴨)

I don’t know how you feel about this ,but I’m in LOVE with this recipe. We are really getting close to Christmas and if you need show stopping recipe for your next Christmas party here is the perfect Christmas recipe for you. It has all the asian flavours you love and adore ,but also there’s a tangy twist.

INGREDIENTS:

• 1 duck
• 1 orange
• 3  tbsp Chu Hou Paste
• 1 tbsp Char Siu Sauce
• 2 tbsp cooking wine
• 1 tsp black pepper 

Dipping Sauce

• 1/2 cup of water
• 2 tbsp mustard
• 1 small slice Tangerine peel
• 5 cloves 
• 2  star anises
• 1  cardamome nut
• 3 slices bay leaves
• 2 slices  ginger
• 1 green onion
• 1 tbsp  lemon juice

Maltose Mixtures

• ¼ cup cooking wine
• ¼ cup red vinegar 
• ¼ cup white vinegar
• 3 tbsp maltose

INSTRUCTIONS:

Wash, remove hair and internal organs of the duck . Dry out the duck thoroughly.

Mix up Chu Hou paste, Char Siu sauce, cooking wine, and black pepper. Smear the internal and external duck. Marinade the duck for the whole night.

Immerse the tangerine peel for about 10 minutes and wash.

Slightly crush the cardamome nut.

Wash the orange and cut 2 slices of orange peel (without white portion). Cut 5 or 6 slices for future use. The other is for presentation purposes.

Put red vinegar, white vinegar and cooking wine with maltose together in the bowel. Put the bowl in the hot water inside the pot to melt the maltose. Then let it cool down.

Take out the duck for half an hour from the fridge before stuffing inside. Put tangerine peel, clove. star anises, cardamome nut, bay leaves, orange peel and lemon juice into the inside of the duck. Steam the duck on high heat for about 50 minutes. Then throw away all the stuff inside and retain all the juice from the duck.

Smear the maltose mixtures on the duck skin for every 15 minutes. Repeat this process for about 3 or 4 times.

Bake the duck for about 450 degrees until it turns golden.

Mix up the half cup of duck’s juice, 2 tbsp of mustard, a little bit of salt, slices of orange and ½ tsp of cornstarch. Boil them with high heat. Turn off when it is boiling

You can use the above sauce for dipping purposes

TIPS

• Use the foil papers to wrap the feet and wings of the duck to avoid burning when it is baking.

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Steamed Duck with Chu Hou Paste (柱侯醬蒸鴨)

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Ingredients

  

• 1 duck
• 1 orange
• 3 tbsp Chu Hou Paste
• 1 tbsp Char Siu Sauce
• 2 tbsp cooking wine
• 1 tsp sugar
• 1 tsp black pepper

Dipping Sauce

• 2 tbsp mustard
• 1 small slice Tangerine peel
• 5 cloves
• 2 star anises
• 1 cardamome nut
• 3 slices bay leaves
• 2 slices ginger
• 1 green onion
• 1 tbsp lemon juice

Maltose Mixtures

• ¼ cup cooking wine
• ¼ cup red vinegar
• ¼ cup white vinegar
• 3 tbsp maltose

Instructions

 

• Wash, remove hair and internal organs of the duck . Dry out the duck thoroughly.
• Mix up Chu Huo paste, Char Siu paste, cooking wine, sugar and black pepper. Smear the internal and external duck. Marinade the duck for the whole night.
• Immerse the tangerine peel for about 10 minutes and wash.
• Slightly crush the cardamome nut.
• Wash the orange and cut 2 slices of orange peel (without white portion). Cut 5 or 6 slices for future use. The other is for presentation purposes.
• Put red vinegar, white vinegar and cooking wine with maltose together in the bowel. Put the bowel in the hot water inside the pot to melt the maltose. Then let it cool down.
• Take out the duck for half an hour from the fridge before stuffing inside. Put tangerine peel, clove. star anises, cardamome nut, bay leaves, orange peel and lemon juice into the inside of the duck. Steam the duck on high heat for about 50 minutes. Then throw away all the stuff inside and retain all the juice from the duck.
• Smear the maltose mixtures on the duck skin for every 15 minutes. Repeat this process for about 3 or 4 times.
• Bake the duck for about 450 degrees until it turns golden
• Mix up the half cup of duck’s juice, 2 tbsp of mustard, a little bit of salt, slices of orange and ½ tsp of cornstarch. Boil them with high heat. Turn off when it is boiling
• You can use the above sauce for dipping purposes

Notes

1. Use the foil papers to wrap the feet and wings of the duck to avoid burning when it is baking.