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Le Chaudron recipe
Canard laque aux épices chinoises
Chinese five-spice lacquered duck
⏱ 120 minServes 4Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1free-range Muscovy duck2.5 kg (5.5 lb)
100 g (3½ oz)acacia honey
5 tbspsoy sauce
3 tbspChinese five-spice
2 tbsprice vinegar
3 tbspShaoxing wine
1piece of fresh ginger30 g (1 oz)
4 clovesgarlic, crushed
- 1 free-range Muscovy duck 2.5 kg (5.5 lb)
- 100 g (3½ oz) acacia honey
- 5 tbsp soy sauce
- 3 tbsp Chinese five-spice
- 2 tbsp rice vinegar
- 3 tbsp Shaoxing wine
- 1 piece of fresh ginger 30 g (1 oz)
- 4 cloves garlic, crushed
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk together the honey, soy sauce, five-spice, rice vinegar and Shaoxing wine.
- Finely chop the ginger and garlic and add them to the marinade.
- Brush the duck generously inside and out and refrigerate for 24 hours.
- Take the duck out 1 hour before roasting.
- Set it on the rack over the roasting pan and roast for 1 hr 30 min at 160 °C (325 °F) fan.
- Brush with the pan juices every 20 minutes to build up the glaze.
- Raise to 200 °C (400 °F) for the last 15 minutes to caramelize the skin.
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