How to Make Perfect Cantonese Roasted Duck | Crispy Peking Duck Recipe เป็ดย่างสไตล์กวางตุ้ง

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.

Clean the duck thoroughly and remove the innards.

Pat the duck dry with paper towels.

Mix 1 tablespoon salt and 1 tablespoon baking soda, then rub this mixture all over the duck, inside and out. Let it sit for about 30 minutes.

After 30 minutes, rinse the duck with clean water and pat it dry again with paper towels.

Prepare the stuffing for the duck using 1 tablespoon masala powder, 1 tablespoon brown sugar, 1 tablespoon chicken seasoning, 1 cube fermented soybean, and 1 tablespoon oyster sauce. Mix well and stuff it into the duck.

Add 3 tablespoons of rose water, ginger, and scallions to the duck.

Sew the duck closed using bamboo skewers or stainless steel skewers.

Prepare a glaze by mixing honey with 1 tablespoon of boiled water.

Dip the duck in boiling water for about 12 seconds, starting with the neck, then submerge the rest of the duck, counting 12 seconds for each side.

Pat the duck dry again after boiling.

Let the duck air dry for about 2 hours.

Prepare a glaze mixture with 1 tablespoon all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1 egg white. Whisk until combined.

Brush the glaze mixture evenly over the duck.

Let the duck rest for at least 10 hours before roasting.

Preheat the oven to 180°C (356°F) and roast the duck for 50 minutes, flipping it halfway through.

After 50 minutes, lower the temperature to 150°C (302°F) and roast for another 30 minutes, flipping it again if necessary.

After roasting, let the duck rest before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens