Phoenix Blossom Honey-Glazed Duck

Instructions

1. 1

   Prepare the duck: Rinse the duck inside and out and pat it completely dry with paper towels. Prick the skin all over with a sharp skewer or the tip of a knife, being careful not to pierce the meat. This helps render the fat for a crispier skin.

   ~10 min
2. 2

   Make the braising liquid: In a large pot, combine water, soy sauce, rice wine vinegar, grated ginger, minced garlic, star anise, cinnamon stick, salt, and black pepper. Bring to a simmer over medium heat, then reduce heat and let it gently simmer for 15 minutes.

   ~30 min
3. 3

   Poach the duck: Carefully submerge the duck into the simmering braising liquid in the pot. Ensure the duck is mostly submerged. Cover the pot and let it poach for 45 minutes, turning the duck halfway through.

   ~60 min
4. 4

   Cool and dry the duck: Remove the duck from the pot and place it on a rack set over a baking tray. Let it air dry in the refrigerator for at least 30 minutes, or preferably 1 hour, uncovered. This further helps in achieving crispy skin.

   ~30 min
5. 5

   Prepare the glaze: In a small saucepan, combine honey, and osmanthus flowers (if using). Gently heat over low heat, stirring until the honey is liquid and infused with the floral aroma. Do not boil.

   ~5 min
6. 6

   Roast the duck: Preheat oven to 190°C (375°F). Place the dried duck in a roasting pan lined with parchment paper. Roast for 20 minutes.

   ~25 min
7. 7

   Glaze and continue roasting: Remove the duck from the oven. Generously brush the entire duck with the honey glaze. Return to the oven and roast for another 20-25 minutes, basting with the glaze every 10 minutes, until the skin is deeply golden brown and caramelized. Ensure the internal temperature reaches 74°C (165°F).

   ~45 min
8. 8

   Rest and serve: Remove the duck from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful duck.

   ~10 min