Char sui duck

Char sui duck

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

When I moved from Perth to Sydney at the age of twenty-one, it really opened my eyes. There were many things I’d never experienced. I will always remember my first trip to BBQ King in Chinatown, seeing the chefs hard at it and the rows of ducks hanging up, their ochre-coloured skin glistening from the glaze and drying to perfection. I have been trying to replicate the BBQ King chefs’ efforts ever since, and love returning to the restaurant for the ultimate Chinese barbecue.

This dish is great served with steamed rice and Chinese greens. I suggest you cook two char sui ducks, as one is never enough!

Ingredients

Quantity Ingredient
2kg muscovy or chinese duck

Char sui marinade

Quantity Ingredient
60ml honey
60ml dark soy sauce
1 teaspoon chinese five-spice
2 garlic cloves, crushed
2 cm piece fresh ginger, finely chopped
2 tablespoons shaoxing rice wine or sherry

Method

  1. To make the marinade, place the honey and soy sauce in a saucepan and bring to the boil. Remove from the heat, add the remaining ingredients and allow to stand until cold.
  2. Cut the duck through the back and flatten it (your butcher could do this for you). Pour a kettleful of boiling water over the duck three times, draining each time. Pat the duck dry, place in the marinade and leave to marinate in the refrigerator overnight, turning once or twice.
  3. Remove the duck from the refrigerator and allow it to come to room temperature. Drain and reserve the marinade.
  4. Prepare your barbecue for indirect cooking over a medium heat. Pour 1 litre water into the drip tray underneath the grill, to help maintain moisture within the barbecue. If using a gas barbecue, place a wire rack over a large roasting tray and add 1 litre to the tray. Turn on the outer gas burners for indirect cooking.
  5. Place the duck on the grill racks, put the lid on the barbecue and cook for around 1hour. Maintain the heat at a medium level by adding a handful of preheated coals when necessary. If the edges start to blacken or darken too much, just rotate the duck or leave the lid ajar to lower the heat.
  6. Boil the marinade in a saucepan and reduce to a thick glaze. Just prior to removing the duck from the barbecue, brush it with the glaze. Allow to rest for 10 minutes before serving.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again