Quick Start Recipes

Master your UpRoastWare vertical roaster with these authentic recipes.

Peking Duck

Peking Duck

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Ingredients

Main Ingredient

  • 1 Duck (Fresh or Frozen, approx 2.5kg/5.6lb)

Dry Spices (per duck)

  • 1.5 tsp Salt
  • 1.5 tsp Sugar
  • 1 tsp Chicken powder
  • 0.5 tsp Cinnamon powder
  • 0.25 tsp Sichuan pepper
  • 0.25 tsp Whole cloves
  • 0.5 to 1 piece Star anise
  • 1 piece dried Tangerine/orange peel

Aromatics

  • 2 stalks Green onion
  • 2 slices Ginger
  • 2 Bay leaves

Glaze

  • 1 tbsp White vinegar
  • 1 tbsp Red vinegar
  • 1-2 tbsp Maltose

Optional - Duck Gravy

  • 3 tbsp Oyster sauce
  • 3 tbsp Hoisin sauce
  • 1 tsp Soy sauce
  • 1 tsp Cooking wine
  • 1 cube preserved bean curd

Recipe

Part 1: Create Spices and Glaze

  1. Blend or crush dry spices to powder.
  2. Mix all 3 glaze ingredients in bowl submerged halfway in pot of hot water, stir to melt maltose.
  3. Optional: For duck gravy, mix wet sauces with dry spices.

Part 2: Marinate Duck

  1. Trim excess fat, separate skin, close top with skewer
  2. Rub dry spices into cavity, add aromatics, close bottom
  3. Blanch duck skin with boiling water, wipe dry
  4. Apply glaze to duck skin, let dry in fridge, apply 2-3 coats

Part 3: Roast Duck

  1. Air dry duck skin in fridge overnight
  2. Preheat oven to 392°F
  3. Roast 30 mins at 392°F breast side up
  4. Lower to 356°F for 25-30 mins or until 180°F internal temp

Peking Duck Wraps

Peking Duck Wraps

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Homemade Mandarin Pancakes (Bao Bing)

Ingredients

  • 2 cups All-Purpose Flour
  • ½ tsp Salt
  • ¾ cup Boiling Water
  • Vegetable Oil (for brushing)
  • Servings: 16-24 wraps

Recipe

Directions

  1. Combine flour and salt, add boiling water, mix until dough forms
  2. Knead 8 minutes until smooth, rest 1 hour
  3. Roll into cylinder, cut into 12 pieces, flatten into 2-inch discs
  4. Brush 6 discs with oil, layer with 6 unoiled discs
  5. Roll each pair into 7-inch circles
  6. Cook in dry pan 30-45 seconds per side until air pockets form
  7. Separate layers, keep warm under towel

Chicken Shawarma

Chicken Shawarma

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Middle Eastern street food with tender, spiced chicken.

Ingredients

  • 3-4 lbs boneless chicken thighs
  • 1.5 Tbsp Kosher salt
  • 1.25 Tbsp sweet paprika
  • 1 tsp turmeric, 1 tsp sugar
  • 1 Tbsp cumin, 1.5 tsp cinnamon
  • 2 tsp cardamom, 1 tsp black pepper
  • 1 onion sliced, 10 cloves garlic sliced
  • 1 tomato, â…“ cup olive oil

Recipe

Directions

  1. Mix chicken with all spices until coated
  2. Stack chicken on skewer with onion and garlic layers, alternating directions
  3. Keep stack 5 inches diameter, top with tomato
  4. Cook on low 1 hour until charred and cooked through
  5. Slice some of the chicken from the skewer and add to a piece of homemade flatbread. Garnish with your favorite side dishes. Enjoy!

Cooking (Using Spit and Grill Attachment)

Spit and Grill AttachmentShawarma on spit

Use Spit and Grill Attachment

  1. Insert temperature probe into center
  2. Preheat oven to 400°F
  3. Roast 30 mins at 400°F
  4. Lower to 365°F for 50 mins
  5. Total: 1 hour 20 mins or until 165°F

Char Siu

Char Siu

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Classic Cantonese BBQ pork with glistening caramelized crust and tender meat.

Ingredients

Marinade/BBQ Sauce

  • 1 cup Granulated Sugar
  • 2 Tbsp Kosher Salt
  • 1.5 tsp Chinese Five Spice
  • 1 tsp White Pepper
  • 2 Tbsp Sesame Oil
  • 2 Tbsp Shaoxing Wine
  • ¼ cup Soy Sauce
  • ¼ cup Hoisin Sauce
  • 1 Tbsp Molasses
  • 1 tsp Red Food Coloring (optional)
  • 8 cloves Garlic, minced

Or use 320ml jar LEE KUM KEE Char Siu sauce

Pork

  • 3 lbs Boneless Pork Shoulder
  • Cut into 1.5 inch thick strips (2 strips)
  • Choose marbled fat for moisture

Recipe

Preparation

  1. Cut pork into 1.5 inch strips along grain, trim excess fat but keep some
  2. Puncture meat with fork all around
  3. Mix all marinade ingredients, reserve 2 Tbsp in fridge
  4. Rub pork with remaining marinade
  5. Refrigerate overnight or minimum 8 hours

Cook Using UpRoaster

  1. Preheat oven to 400°F
  2. Line pan with foil, add 1.5 cups water to prevent burning
  3. Place pork strips on hooks with space between (2 hooks = 4 strips)
Poultry HooksChar Siu on hooks

2 Hooks = 4 pork strips capacity

  1. Roast 20 mins at 400°F
  2. Reduce to 365°F, prepare basting: mix reserved 2 Tbsp marinade + 2 Tbsp maltose/honey + 1 Tbsp hot water
  3. Rotate pan 180° for even cooking, roast 10 mins (30 mins total)
  4. First basting at 30 min mark, baste front and back, add water if needed, rotate pan, roast 10 mins (40 mins total)
  5. Second basting at 40 min mark, baste both sides, roast 5 mins
  6. Final basting: mix 4 Tbsp honey + 1 Tbsp water, apply generously, roast 5 mins (50 mins total)
  7. Internal temp should reach 165°F
  8. Remove and cool 10 minutes before serving