Low Temperature Roasted Duck

Roasted Duck prepared in a Cook & Hold.


  • 1 Whole Duck
  • Spring Onion (50g)
  • Ginger - stuffed inside the duck (20g)
  • Beijing Duck Salt - five spice mix, szechwan pepper & salt powder mix (50g)
  • Crispy Skin Water - white vinegar (280g), maltose (70g), chinese red vinegar (30g), rose water (30g)
  • Hot Water


1. Clean the duck then pump with air like a balloon
2. Dry the inside of the duck with paper towels then season with the Beijing duck salt 
3. Let stand for 4 to 8 hours with a fan at fridge
4. Sprinkle the outside of duck with hot water and let dry
5. Sprinkle the Crispy Skin water all over the outside of the duck, let dry, and repeat one more time
6. Use the Combi dehydration at 45°C to dry the duck skin for 3 hours - until the duck skin is very dry
7. Preheat the Cook & Hold to 130°C
8. Place the duck into the oven and cook at 130°C for 1 1/2 hours 
9. Hold at 70°C for 1 hours 
10. Just before serving, place the duck into the Combi oven 
11. Set to convection mode at 200°C and cook for 8 minutes to crisp skin

Roasted Duck Recipe
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