Learn how to make incredibly crispy duck at home with this easy recipe. You'll be amazed at how simple it is to achieve that perfect crispy skin and juicy meat! Perfect for a special dinner or any occasion.

Ingredients:
Duck Crown
1L Water
400g Fine salt
Aromatics: garlic cloves, rosemary, thyme, black peppercorns
1L Ice
Salt and pepper
Neutral oil or Duck fat

Glaze:
Honey
3 Star Anise
1 tsp Sichuan peppercorn
3 Garlic cloves, crushed
Orange peel
Sage
Lavender
Lavender sprigs; for garnish
Coriander seeds; for garnish

Method
1. Brine the Duck: Dissolve salt in 1 litre of water in a large saucepan over medium heat. Add aromatics to the brine and let sit for 5 minutes. Add ice to cool the brine. Ensure it’s completely cooled before proceeding.

2. Prep the Duck: Remove duck from the brine and rinse under cold water for 30 minutes. Prick the duck skin all over using a sausage prick, wooden skewer, or small sharp knife.

3. Blanch the Duck: Bring a pot of salted water to a boil. Using tongs, dunk the duck skin into the boiling water for 20 seconds, then transfer to ice water. Repeat once more (a total of 2 times).

4. Dry the Duck: Place the duck crown side down in a bowl of coarse salt. Air dry the duck in the fridge for 24 hours.

5. Prepare for Cooking: Rinse the salt off the duck under cold water and pat dry.

6. Preheat the oven to 200°C. Bring some duck fat or oil to heat.

7. Score the duck skin without cutting into the meat.

8. Cook the Duck: Place the scored duck on a wire rack over a tray. Roast in the oven for 6 minutes. Reduce oven temperature to 140°C. Pour hot oil or duck fat over the duck.

9. Roast until the internal temperature reaches 56°C, checking after 8 minutes & basting with hot oil/fat at intervals. Continue to check the temperature until the Duck is at 56°C. Rest the duck outside the oven for 10 minutes (internal temp should reach 56°C).

10. Make the Honey Glaze: In a hot pan, bring honey, star anise, and Sichuan peppercorns to a boil. Reduce to a golden brown colour, then remove from heat. Add crushed garlic, orange peel, sage, and lavender. Let flavours infuse.

11. Finish the Duck: Brush the honey glaze over the duck skin. Finish by blow-torching or placing under a hot grill to crisp the skin.

12. Garnish and Serve: Garnish the duck crown with lavender sprigs and coriander seeds.

Enjoy your beautifully glazed, aromatic, and crispy duck crown!

VIDEO CHAPTERS
00:00 - Intro
00:04 - Preparing the Duck
01:04 - Blanching the Duck
02:12 - Curing the Duck
02:45 - Scoring the Duck
03:52 - Duck First Roast
04:08 - Preparing the Glaze
05:08 - Collecting the Duck Fat
05:40 - Finishing the Glaze
06:41 - Removing the Cooked Duck
07:56 - Finishing the Duck
08:19 - Glazing the Duck
08:50 - Finished Duck


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