Spicy Sauce-Cured Duck

酱板鸭

Spicy Sauce-Cured Duck — HunanChangsha, Hunan home cooking.

Ingredients

• whole duck (3–3.5 kg), cleaned, cavity dried
• fermented soybean paste (doubanjiang), coarse-ground
• light soy sauce
• Shaoxing wine
• five-spice powder
• white pepper, freshly ground

Instructions

1. Rinse duck inside/out. Pat *extremely* dry with paper towels — especially cavity and wing joints. Let air-dry uncovered on wire rack 1 hour at room temp. (Skin feels tight and parchment-like; no damp patches visible)
2. Mix doubanjiang, light soy sauce, Shaoxing wine, five-spice, and white pepper into smooth paste. Rub *all* surfaces — inside cavity, under wings, between legs — massaging 3 minutes. (Paste adheres evenly; no streaks or bare spots remain)
3. Place duck breast-up in non-reactive container. Cover tightly. Refrigerate 48 hours, turning once at 24 hours. (Surface glistens with deep red-brown sheen; no liquid pooling)
4. Remove duck from fridge. Rinse off excess paste under cool water. Pat *very* dry. Hang or lay on wire rack in cool, dry, ventilated space (e.g., garage or pantry) for 48 hours. (Skin contracts and wrinkles slightly; surface matte and tacky)
5. Steam duck over boiling water in covered wok or steamer 60 minutes. Check internal temp: thickest part must reach 74°C (165°F). Cool completely before slicing. (Steam rises steadily; duck skin tightens further and glistens)
6. Slice thinly against grain. Arrange on platter. Serve at room temperature with steamed rice and pickled mustard greens.