Cantonese Roasted Duck Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free while salt water is a basic alternative.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: sugar + soy sauce

Plum sauce is a lighter option, while sugar and soy create a sweet-savory mix.

five-spice powder

🥗Healthier: cinnamon and nutmeg

💰Cheaper: mixed spices

Cinnamon and nutmeg offer a healthier alternative with similar flavor notes.

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can provide a similar texture at a lower cost.

Wash the duck in warm water and pat dry with paper towels.

Remove any extra fat from the duck by hand.

Pluck out any feathers using tweezers or a cooking torch if available.

Remove the duck's feet.

In a bowl, mix salt, white pepper, five-spice powder, and sugar, then rub it all over the duck inside and out.

Place the duck in the fridge to marinate for about 2 hours.

In another bowl, mix soy sauce, oyster sauce, hoisin sauce, fermented red bean curd, five-spice powder, and sugar to create the marinade.

Add chopped scallions, ginger, and garlic to the marinade and mix well.

Take the duck out of the fridge and pour the marinade inside the duck's cavity, rubbing it all over.

Use a turkey lacer to seal the duck's cavity.

Blow air under the skin of the duck using an air compressor or a straw to separate the skin from the meat, inflating it like a balloon for about 1 minute.

Secure an S-shaped hook on the duck's neck.

In a large pot, boil 8 cups of water, then turn off the heat.

Hold the hook and pour the hot water over the duck until the skin becomes firm and turns white for about 2 minutes.

Rinse the duck in cold or ice water to help firm up the skin, then pat dry with paper towels.

In a large pot, prepare poaching liquid with 8 cups of water, cooking wine, and red vinegar, then bring to a boil and turn off the heat.

Pour the poaching liquid over the duck for about 2 minutes to add color and flavor.

Remove the hook and cut off the neck and head of the duck.

Place a cooling rack on a plate and put the duck on the rack breast side up, then dry it in the fridge for 24 to 48 hours.

Preheat the oven to 425°F (218°C).

Cover the roasting pan with foil to prevent mess, then place a roasting rack on top.

Cover the duck's feet and wings with foil to prevent burning.

Let the duck rest at room temperature for 20 minutes before transferring it to the oven.

Bake the duck for 10 minutes at 425°F (218°C) breast side up.

Lower the temperature to 350°F (177°C) and continue baking for another 20 minutes.

Flip the duck to breast side down and bake for another 30 minutes at 350°F (177°C).

Remove the foil and bake for an additional 20 minutes at 350°F (177°C).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens