Soho Chinatown Roast Duck with Rice
Crisp roast duck with fragrant ginger-spring onion oil and savoury soy sauce dressing, served over steamed jasmine rice.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •roasting tin with wire rack
- •pastry brush
- •saucepan with lid
- •heatproof bowl
- •heavy chef knife
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 32 g
- carbs
- 62 g
- fibre
- 2.5 g
- protein
- 34 g
- calories
- 680 kcal
Instructions
- 1
Prick the duck skin lightly with a fork without piercing into the meat beneath.
- 2
Rub five-spice powder, one tablespoon of light soy sauce, and Shaoxing wine over the underside meat.
- 3
Mix the honey, dark soy sauce, and one tablespoon of hot water, then brush evenly over the skin.
- 4
Place the duck legs skin-side up on a wire rack set inside a roasting tin.
- 5
Roast in a fan oven at 180°C for 45 minutes until the skin turns crisp and deep mahogany.
- 6
Cook the rinsed jasmine rice in a lidded saucepan with 450ml water for 12 minutes, then let steam off the heat.
- 7
Steam the halved pak choi over boiling water for 3 minutes until tender-crisp.
- 8
Combine the minced ginger, sliced spring onions, and half a teaspoon of salt in a heatproof bowl.
- 9
Heat the vegetable oil in a small pan on the hob until shimmering, then pour carefully over the ginger mixture.
- 10
Chop each rested duck leg into three or four pieces using a heavy chef knife.
- 11
Divide hot rice into bowls, top with sliced duck, pak choi, sizzling ginger oil, and a drizzle of light soy sauce.
Chef's tips
Leaving the glazed duck legs uncovered in the fridge for a few hours before roasting dries out the skin for maximum crispness. Ensure the oil is properly hot before pouring it over the ginger and spring onions so they sizzle and release their full aroma.
Ingredient substitutions
- duck legs → duck breasts or skin-on chicken thighs
- Shaoxing rice wine → dry sherry
- pak choi → gai lan (Chinese broccoli) or tenderstem broccoli
Storage
Store leftover carved duck, rice, and ginger oil separately in airtight containers in the fridge for up to two days.
Reheating
Reheat the duck on a wire rack in a 180°C fan oven for 8 minutes to restore skin crispness, and microwave rice with a splash of water.
Common mistakes to avoid
- •Roasting the duck flat on a baking tray instead of a wire rack, which makes the base soggy.
- •Pouring cold oil over the spring onions, resulting in a greasy rather than aromatic condiment.
- •Piercing the duck flesh deeply when pricking the skin, causing juices to escape and soften the crust.
Serving suggestions
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