An authentic recipe for Cantonese roast duck synonymous with the shiny, red skinned duck seen hanging in the windows of many Asian markets. You can’t beat the delicious crisp skin and moist juicy meat.
Cooking Time60 minsServes4
Cooking Time60 mins
- 1 duck
- 1 tbs oil
- 1 spring onion (finely chopped)
- 1 tbs ginger (finely chopped)
- 1 tbs garlic (minced)
- 1 tbs sugar
- 2 tbs Chinese rice wine
- 1 tbs yellow bean sauce
- 1 tbs hoisin sauce
- 2 tsp five-spice powder
For the Glaze
- 4 tbs maltose syrup
- 1 tsp red food coloring
- 1 tbs rice vinegar
- 1 cup warm water
- Clean the duck and remove the wing tips and the lumps of fat from inside the cavity.
- Rub salt over entire duck and chill for 2 hours.
- Heat the oil in a small wok (see our super lightweight stainless steel Concubine Woks), add spring onion, ginger, and garlic. Then add sugar, Chinese rice wine, yellow bean sauce, hoisin sauce, and five-spice powder, stirring well, and bring to a boil.
- Reduce the heat and simmer 2 to 3 minutes. Remove from the heat and set aside.
- Tie the neck of the duck tightly with string.
- Pour the cooled marinade into the cavity of the duck and sew it up securely.
- Bring a large stockpot of water to a boil and place the duck inside, holding it by the legs, and using a ladle, pour the boiling water over any exposed portions of duck until the skin has contracted. This will only take a few minutes.
- Air Dry the duck hanging it head-down on an S-shaped hook for 4 hours. This part of the process create the crispy skin
- Make the glaze by dissolving the syrup, red food colouring, and rice vinegar in warm water.
- Brush it all over the air-dried duck, and repeat two more times.
- Roast the Duck in a roaster oven at 200°C with head hanging down from the rotating ring. Roast for 30 minutes, baste again with glaze, and roast again for another 30 minutes.