The Best Chinese Roast Duck Recipe (Golden Crispy Skin + Restaurant Flavor!)

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: barbecue sauce

Plum sauce offers a similar sweet flavor.

five-spice powder

🥗Healthier: cinnamon and nutmeg

💰Cheaper: mixed spices

Cinnamon and nutmeg provide warmth and sweetness.

Defrost the duck in the refrigerator for 36 hours if frozen.

Remove the head, wings, and feet from the duck, keeping the neck for stock.

Rinse the duck thoroughly and set it aside.

In a saucepan, combine 1 tbsp sugar, 1 tbsp maltose, and ⅓ cup apple cider vinegar over medium heat until the sugar and maltose melt, then turn off the heat.

Add ¾ cup Chinese cooking wine to the mixture and set aside.

Toast 1 tsp black peppercorns, 1 tsp Sichuan peppercorns, ½ star anise, 2 small bay leaves, 1 small stick of cinnamon, 1 slice dried gancao, and 2 slices dried sand ginger in a wok over low heat for a couple of minutes, then blend into a fine powder and sieve to eliminate stubborn pieces.

In a bowl, mix 2 tsp salt, 2 tsp sugar, 1.5 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp Zhuhou paste, 2 pieces fermented bean curd, and the spice mix.

Use paper towels to dry the duck inside and out, then pour the seasoning mixture into the cavity and rub it in for a few minutes.

In a wok, heat oil and sauté ginger slices and 2 tbsp minced garlic until soft, then add 1 finely diced sweet onion and stir until translucent.

Stuff the sautéed onion, cilantro, and scallions into the duck cavity and seal it with a metal skewer.

Fill a large pot with water and heat over medium heat until boiling (10-15 minutes).

Pump air into the duck using a portable tire inflator with a nozzle adaptor, sealing tightly to prevent air from escaping until the duck is inflated.

Tie the neck with kitchen twine to retain the air and immediately blanch the skin in boiling water to stabilize the shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens