Shop Products
Fruits
Vegetables
Meats and Tofu
Seafood
Pantry
Quick & Easy Meals
Noodles, Rice, Grains
Snacks & Sweets
Beverages
Home & Kitchen
Gifts & Merch
Our Lists
Memorial Day Grilling Faves
New Arrivals
Umamicart Bestsellers
AAPI Heritage Month
Friends of Umamicart
Bundles
Promos
20% OFF Memorial Day Sale
Weekly Deals
Buy More & Save
Subscriptions
Snack Box
Pantry Box
Recipes
All recipes
Cucumber & Chive Kimchi
Woldy & Edy's Mezze Platter
Taiwanese Beef Noodle Soup
Poke Bowl Kit
to see what products ship to you!
We hope to be there soon. Enter your email below to be notified when we are there.
Changing your zip code will empty your cart because some items are not available in your new location.
Are you sure you want to update your zip code?
Step by step
For 6-8 servings
Rinse the duck and thoroughly pat dry.
Heat cooking oil in a wok or large pan over medium heat and place the duck breast side down to crisp up. As it cooks, continue spooning the oil over the duck.
In a separate large pot, add a spoonful of the fat rendered from the duck and use it to cook the ginger and garlic until fragrant. Stir in the sugar until dissolved.
Add the cooking wine, dark and light soy sauce, rice vinegar, star anise, bay leaves, and peppercorns. Gently place the duck inside and add enough water so the liquid comes up about halfway up the duck. Bring to a boil and reduce heat to low. Simmer for about 1 hour, flipping the duck every 15 minutes for even cooking.
Preheat the oven to 425 degrees F. Take the duck out and drain all the liquid. Place the duck upright on a baking sheet using a V-rack or beer can. Brush the duck with honey water and roast until the skin is crispy, about 12-15 minutes (watch it closely!)
Let the duck rest for 10 minutes before carving. Serve with cucumbers, scallions, hoisin sauce pancakes or steamed buns and hoisin sauce!
Crispy Kimchi Pancakes
Hotpot Queen Spicy Shrimp Fried Rice
Cabi Oyakodon
Banana Leaf Grilled Fish
Golden Coconut Curry Noodle Soup
Braised Pork Belly & Eggs
Chef Le's Homemade Summer Rolls with Sausage
The Phams' Vietnamese Sticky Rice
Frankie Gaw's Butternut Squash and Pork Guo-Tie
DIY Hot Pot Party
Vegetarian Clay Pot Rice