The history of the roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages. In the early 15th century of the Ming Dynasty, Beijing roast duck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast duck restaurant in Beijing was the old Bianyifang Restaurant, which opened during the Jiajing reign (1522-1566). I always find it interesting how recipes as old as this one are still as popular, and almost everyone has heard or tried Beijing duck.
I always turn to my grandma when I think about traditional dishes like homemade pasta, desserts or in this case roasted duck. I’ve shared the recipe for the traditional Croatian version, but this is quite the opposite. The combination of flavours will make you go crazy over it, and trust me I’m talking from experience. You can prepare this for the whole family with mashed potatoes, here in Croatia we would make mlinci, or even roasted potatoes. But everything else won’t matter after trying the duck. Enjoy! 🙂
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Enjoy & happy cooking!
Preparation: 20 min
Cook time: 3 h 30 min
Servings: 6 – 8
- 1 duck
- Oyster sauce
- Sesame oil
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp sichuan pepper
- 1/2 tsp cinnamon
- 1 tsp smoked pepper
- 1/2 tsp garlic powder
- Salt & pepper to season
- Preheat the oven to 120°.
- In a small pan toast coriander seeds, fennel seeds and sichuan pepper. Ground the toasted spices, cinnamon, smoked pepper, garlic powder, salt and pepper.
- Rub the duck with oyster sauce, sesame oil, mirin and the mix of ground spices.
- Sprinkle some sesame oil over a large baking tray. Place the duck inside.
- Roast the duck for 3 h in a preheated oven. Then rise the temperature to 270° C and roast the duck for 25 more min.