| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 5g | 32g |
| sugars | fibre | protein | salt |
| 10g | 3g | 12g | 1.5g |
Why I Love Chinese Roasted Vegetarian Duck
One thing that joyfully breaks up the routine of my California wine country-inspired cooking is the exploration of flavors from around the globe, and that inquisitiveness brought me to this mouthwatering Roasted Vegetarian Duck. Drawing inspiration from traditional Chinese cuisine, this recipe offers a plateful of umami goodness, bringing along a beautiful narrative of shared culinary experiences.
A Nod to Heritage
My version of Roasted Vegetarian Duck is a fitting tribute to the renowned Chinese chef, Martin Yan. His decades-long culinary journey, deeply rooted in Chinese heritage, has always been a source of inspiration for me. This dish, while similar to Yan’s recipes, is infused with my healthy West Coast sensibilities without compromising its Asian soul.
Perfect Pairings
What makes this recipe so special is how it pairs so well with other dishes. Try serving it alongside Ginger and Scallion Fried Rice or nestle it atop a bed of Sautéed Baby Bok Choy from our friends over at Bon Appétit for a well-rounded feast that can be enjoyed at any time of year.
Vibrant, Versatile Vegetarianism
Moreover, what I adore about this recipe is how it proves that vegetarian fare can absolutely hold its own when it comes to deep, layered flavors. The symphony of soy sauce, hoisin, and Five Spice Powder lavishes the vegetarian duck with salty-sweet and earthy tones, while the brown sugar lends a rewarding caramelization during roasting.
Giving it that Californian twist, this recipe serves as a tangible testament to the wholesome lifestyle I cherish. It’s a deeply satisfying dish that honors my commitment to nutritious food, while also echoing the comfort found in traditional American family meals.
As an advocate of culinary exploration and mother to three adopted children, I believe in the important role food plays in bridging cultural gaps. This Roasted Vegetarian Duck is not just a recipe; it’s a story of tradition and innovation woven together on a single plate.
What You’ll Need
<li>2 pieces of Vegetarian Duck (around 600g), defrosted</li>
<li>1 tbsp Soy Sauce</li>
<li>2 tbsp Hoisin Sauce</li>
<li>1 tbsp Five Spice Powder</li>
<li>1 tbsp Brown Sugar</li>
<li>3 cloves of Garlic, minced</li>
<li>2 tbsp Vegetable Oil</li>
<li>2 tbsp Rice Wine</li>
<li>1 tsp White Pepper</li>
<li>1 bunch of Scallions, chopped</li>
<li>1 chunk of Ginger, peeled and chopped</li>
<li>1 cup of Vegetable Stock</li>
</ul>
Method
<h3>Step One</h3>
<p>Start by defrosting the vegetarian duck if you have not done so already. Once it’s fully defrosted, preheat your oven to 220°C (425°F).</p>
<h3>Step Two</h3>
<p>While the oven is preheating, mix together the soy sauce, hoisin sauce, five spice powder, brown sugar, minced garlic, white pepper, and vegetable oil in a bowl. This will form your marinade.</p>
<h3>Step Three</h3>
<p>Place the defrosted vegetarian duck in a roasting pan. Spoon the marinade over the vegetarian duck, ensuring it’s fully coated. Let it marinate for around 15 minutes.</p>
<h3>Step Four</h3>
<p>After 15 minutes, pour the rice wine over the marinated vegetarian duck. Add the chopped scallions and ginger around the vegetarian duck in the roasting pan.</p>
<h3>Step Five</h3>
<p>Pour the vegetable stock into the pan, but not directly over the vegetarian duck. We want to keep the top dry to get a nice roasted skin.</p>
<h3>Step Six</h3>
<p>Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for around 30 minutes, then remove the foil and roast for an additional 15 minutes or until the top is browned and the sauce has thickened.</p>
<h3>Step Seven</h3>
<p>Remove the pan from the oven and let the vegetarian duck rest for a few minutes before slicing and serving. Enjoy your homemade Roasted Vegetarian Duck!</p>
