Roast Duck Dip is one of my favorite recipes to make when I want to impress dinner guests. The magic lies in the careful preparation – from the initial cleaning to the several syrup glazings. The skin turns wonderfully crispy while the meat stays tender and juicy. I learned this recipe from my grandmother, who always said the secret was in the patient glazing process.
About the Recipe
This recipe takes classic roast duck to new heights with its special glazing technique. The several syrup coatings create a beautiful finish, while the hot water cleaning helps achieve that coveted crispy skin. The dip brings together sweet and savory flavors that complement the rich duck meat perfectly.
Why You’ll Love This Recipe
You’ll love how this recipe breaks down an impressive dish into simple steps. The glazing process might take time, but it’s mostly hands-off. The end result is restaurant-quality duck with minimal effort. The dip can be made ahead, and leftovers taste great the next day. Plus, the recipe uses easy-to-find ingredients that create amazing flavor.
Roast Duck Dip
Cooking Tips
– Don’t skip the hot water cleaning step – it’s key for crispy skin
– Let the duck come to room temperature before roasting
– Keep the syrup mixture warm for easier glazing
– Rest the duck for 10 minutes before slicing
– Strain the dip if you want it extra smooth
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 10 hours (including chilling). Serve the duck sliced with the warm dip on the side. Store leftover duck in an airtight container for up to 3 days. The dip keeps well in the fridge for up to 5 days.
Similar Recipes
- 1. Chinese Roast Duck
- 2. Peking Duck
- 3. Five-Spice Duck with Hoisin Sauce
Roast Duck Dip
Ingredients
- 1 kg Duck (cleaned and prepared)
- 6 Spring Onions (chopped into long pieces)
- 4 tsp Golden Syrup
- Red Colour (a pinch)
- 2 tsp Tomato Puree
- Water
For Dip:
- 1 tbsp Sesame Oil
- 4 tsp Sweet Bean Paste
- 50 gms Sugar
- 60 ml Water
Instructions
- Wash the duck and loosen the skin but do not remove.
- Hold the duck over the sink and clean with very hot water.
- Pat the duck dry.
- Dissolve half the golden syrup in 150 ml water.
- Hold duck for a tray and pour the syrup over the duck.
- When you have poured all the syrup, pour back the syrup in the tray into the browl and pour over the duck again.
- Repeat 4 times.
- Leave the duck in the fridge for 8 hours.
- It will be now dry.
- Place the duck in an ovenproof dish and roast at 200C for 35 minutes.
- Turn over and roast again for 25 minutes.
- Turn again.
- Mix the rest of the golden syrup with the tomato puree and red colour.
- Pour over the duck and roast again for 30 minutes.
- Mix all the ingredients for the dip.
- Place on heat and simmer till smooth.
- Serve with slices of roast duck.
Sign up for our newsletter
Frequently Asked Questions
Can I prepare the duck ahead of time?
Yes. You can complete the glazing process and refrigerate the duck overnight. Just bring it to room temperature before roasting.
What can I substitute for sweet bean paste?
Hoisin sauce makes a good substitute. Use the same amount and adjust the sugar to taste.
How do I know when the duck is fully cooked?
The duck is done when the skin is crispy and golden-brown, and the juices run clear when you pierce the thickest part of the thigh.
