A Healthy Delight: Fruity Roast Duck Recipe for Late Summer

As the name suggests, the End of Heat solar term marks the gradual cooling down of the weather as summer comes to an end. After the scorching Great Heat term, fresh breezes roll in, clearing the skies and people’s minds. 

Since ancient times, End of Heat has been a favoured solar term for Chinese writers. Tang Dynasty poet Lu You once wrote, “All the seasons have their beauty, but the best time of the year is early fall. While chatting with old neighbours, I watch the gentle waters flow past my front door.”

End of Heat is the solar term to begin nourishing our bodies after the depletion that comes from a summer of hard work. 

Ducks are at their most nutritious this time of year, so it’s a great opportunity to prepare a delicious roast duck recipe. An ancient Chinese proverb says, “Give ducks as gifts at the End of Heat and nobody will have diseases.” 

After just one bite of this crispy duck drizzled in our delicious sauce, both your taste buds and body will thank you.

Ingredients (serves 2):

2 duck legs

Half a lemon

2 oranges

10 g ginger

2 cloves garlic

2 bay leaves

10 peppercorns

50 ml rice wine

3 tablespoons light soy sauce

2 teaspoons dark soy sauce

1 star anise

1 tablespoon white sugar

1 teaspoon salt

1 teaspoon cooked white sesame seeds 

Instructions:

1. Squeeze the juice of the lemon and oranges. Filter and set it aside. Chop the ginger, garlic, and green onion.