Cantonese Roast Duck

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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Adjust Servings
1large duck
Dry rub:
1tbsp sichuan peppercorn
1tbsp 5 spice powder
1tbsp salt
2tbsp light soy sauce
2tbsp hua tiao wine
2tbsp dark soy sauce
2tbsp sugar
2tbsp hoisin sauce
2tbsp oil
1tbsp minced garlic
1tbsp minced ginger
2star anise
5stalks spring onion (cut into 6cm pieces)
1tsp five spice powder
Poaching liquid
3litres water
¼cup light soy sauce
¼cup hua tiao wine
½cup rice vinegar
½cup honey

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