Cantonese Roast Duck

Name: Cantonese Roast Duck
Prep time: 50 min
Cook time: 60 min
Total time: 3110 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 (4 1/2-pound) duckling (oven-ready); 2 teaspoons fine salt; 1 tablespoon oil; 1 tablespoon finely chopped green onion; 1 teaspoon finely chopped fresh ginger root; 1 tablespoon minced garlic; 1 tablespoon superfine sugar; 2 tablespoons Chinese rice wine, or dry sherry; 1 tablespoon yellow bean sauce; 1 tablespoon hoisin sauce; 2 teaspoons five-spice powder; 1/4 cup maltose syrup, or honey; 1/2 teaspoon red food coloring, optional; 1 tablespoon rice vinegar; 1 cup warm water

Cantonese-style roasted duck is basted with a savory, spiced glaze and baked until crispy.

⭐ 3.9 (212 reviews) Prep: 50 minCook: 60 minTotal: 3110 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Chinese

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Instructions

Preheat the oven to 400 F (200 C) and start boiling a large pot of water.
Clean a 4 1/2-pound duck, removing fat, rinsing, and patting dry. Rub with 2 teaspoons salt and refrigerate uncovered for 2 hours.
Sauté 1 tablespoon chopped green onion, 1 teaspoon chopped ginger, and 1 tablespoon minced garlic in 1 tablespoon oil until fragrant. Add 1 tablespoon sugar, 2 tablespoons rice wine, 1 tablespoon yellow bean, 1 tablespoon hoisin sauce, and 2 teaspoons five-spice powder; bring to a boil, then simmer for 2-3 minutes. Let cool completely.
Tie the duck's neck, pour the cooled marinade into its cavity, and sew the cavity closed securely.
Carefully place the duck into the boiling water, ensuring all skin tightens, then remove and dry thoroughly.
Air-dry the duck uncovered on a rack over a pan in the refrigerator for 24 to 48 hours.
For the glaze, dissolve 1/4 cup maltose or honey, 1/2 teaspoon red food coloring (optional), and 1 tablespoon rice vinegar in 1 cup warm water. Brush this mixture onto the air-dried duck three times.
Place a tray of boiling water at the bottom of the preheated oven. Position the duck on a rack over a rimmed baking sheet (or hang it).
Roast for 25 minutes, then reduce the oven temperature to 350 F (180 C). Baste with the remaining glaze and continue cooking for about 30 minutes, or until an internal temperature of 165 F (74 C) is reached in the thigh.
Rest the duck for 10 minutes, then snip the string to drain juices into a pan. Cut the duck into serving pieces. Optionally, skim fat from the juices, boil, and simmer for 2 minutes to serve as a sauce.