Cantonese Roast Duck – 粤式烧鸭

Who doesn’t love a good roast duck with charred crispy skin and juicy meat? Many of us think that roast duck can’t be made at home. That’s what we want to demystify! Anyone can make this dish as long as the duck can fit in your oven! The crucial step is to make sure the skin is aired dry enough before the actual roasting process.

The advantage of roasting a duck versus, let’s say a chicken is that the ducks are fattier and its fats will begin to soften and melt during the roasting process, giving it a gamey and alluring aroma.

Go ahead and try roasting a duck this CNY. Guaranteed to amaze your family!

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  • Servings: 6

  • Time: 50 min

  • Skill: Intermediate

Ingredients:

  1. 1 large duck

Dry rub:

  1. 1 tbsp sichuan peppercorn

  2. 1 tbsp 5 spice powder

  3. 1 tbsp salt

Marinade:

  1. 2 tbsp light soy sauce

  2. 2 tbsp hua tiao wine

  3. 2 tbsp dark soy sauce

  4. 2 tbsp sugar

  5. 2 tbsp hoisin sauce

  6. 2 tbsp oil

  7. 1 tbsp minced garlic

  8. 1 tbsp minced ginger

  9. 2 star anise

  10. 5 stalks spring onion (cut into 6cm pieces)

  11. 1 tsp five spice powder

Poaching liquid:

  1. 3 litres water

  2. ¼ cup light soy sauce

  3. ¼ cup hua tiao wine

  4. ½ cup rice vinegar

  5. ½ cup honey

Steps:

  1. Add 1 tbsp sichuan peppercorn,

  2. 1 tbsp 5 spice powder,

  3. and 1 tbsp salt in blender

  4. Sprinkle and massage dry rub mixture all over 1 large duck

  5. Refrigerate for 2-3 hours

  6. In a bowl,

  7. add 2 tbsp light soy sauce,

  8. 2 tbsp hua tiao wine,

  9. 2 tbsp dark soy sauce,

  10. 2 tbsp sugar,

  11. and 2 tbsp hoisin sauce

  12. Mix well and set aside

  13. Heat 2 tbsp oil in a pan

  14. add 1 tbsp minced garlic,

  15. 1 tbsp minced ginger,

  16. and 2 star anise (break into smaller pieces)

  17. Stir fry until fragrant

  18. Add 5 stalks spring onion (cut into 6cm pieces)

  19. Add liquid mixture from before

  20. Bring to boil and add 1 tsp five spice powder

  21. Mix well and set aside for it to cool down

  22. Add marinade into the cavity of the duck

  23. Seal it with a bamboo stick by stitching the opening

  24. In a pot with 3 litres water,

  25. Add ¼ cup light soy sauce,

  26. ½ cup rice vinegar,

  27. ¼ cup hua tiao wine,

  28. and ½ cup honey

  29. Mix well and bring to boil

  30. Poach the skin of the duck with the boiling liquid

  31. Repeat 2-3 times until the skin tightens

  32. Pat dry duck with paper towels

  33. Hang the duck to air dry for 4-6 hours

  34. Roast the duck breast side up in a 200 °C oven for 50 mins

  35. Turn the duck over at the 25 min point.

  36. Once done, turn the duck back to breast side up

  37. Roast for another 10 mins or until the duck is evenly browned

  38. Let duck rest for 30-45 mins

  39. Remove bamboo stick

  40. Make a cut in the center of the duck till half way through

  41. Drain the sauce inside the cavity and set aside

  42. Cut the duck into serving portions

  43. Add sauce over duck before serving.