Flavorful, Tender and Juicy Chinese Roasted Duck in VitaClay Best Crock Pot Fast Slow Cooker
This tender juicy and yet most flavorful Chinese Roast Duck was the best I have ever made! It was so easy and fast that impressed my guests! You must try this home! Serve this with rice, or quinoa and fresh made veggies like steamed kale and roasted cauliflower.
1 (4 1/2-pound) duckling
2 teaspoons salt
For the Marinade
1 tablespoon oil
1 tablespoon green onion (finely chopped)
1 teaspoon ginger root (finely chopped)
1 tablespoon garlic (minced)
2 tablespoons Chinese rice wine (or dry sherry)
2 teaspoons five-spice powder (optional)
2 tablespoons soysauce
For the Glaze
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 tablespoon hoisin sauce
Clean the duck well. Pat dry with paper towels.
Rub salt over the entire duck and place it in the refrigerator for 2 hours.
Heat the oil in a small skillet. Add the green onion, ginger root, and garlic and sauté until fragrant. Add the rest of marinate ingredients, stir well and bring to a boil. Reduce the heat and simmer 2 to 3 minutes. Remove from the heat and set aside.
Remove the duck from the refrigerator. Pour the cooled marinade into the cavity of the duck.
Load the duck to your VitaClay pot.
Add 2 cups water.
Set on fast or stew to cook for 1 hour. Or the duck is done when an instant-read thermometer placed in the thickest part of the thigh registers 175 F.
Remove duck from clay pot. Transfer to roast pan.
Mix well the glaze ingredients in a bowl and evenly coat on duck.
Heat the oven to 425 F to glaze duck for 15-20 minutes or until skin gets crisp.