Chinese · Dinner
Cantonese Roast Duck
Cantonese roast duck is a bone-in duck portion rubbed with five-spice, soy sauce, and honey, air-dried until the skin turns taut, then roasted at high heat until deep mahogany and crackling-crisp while the meat stays juicy. Served sliced over steamed white rice with rendered fat drippings.
$7
25 minsPrep
65 minsCook
90 minsTotal
HardLevel
Nutrition per serving
612Calories
45.8gProtein
32.4gFat
31.2gCarbs
13.3gSugar
0.8gFiber
1584mgSodium
210mgChol
11.2gSat Fat
520mgPotassium
38mgCalcium
4.1mgIron
1.8mcgVitamin B12
2.7mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat the duck dry and prick the skin all over with a skewer so rendered fat can escape during roasting.
2
Marinate
Rub the duck with five-spice powder, soy sauce, honey, shaoxing wine, ginger, scallion, and salt. Marinate in the fridge for 6 hours.
3
Scald
Pour boiling water slowly over the duck skin set on a rack, letting it run off after 30 seconds to tighten the skin.
4
Chill
Rest the duck skin-up on the rack in the fridge for 2 hours until the surface feels dry.
5
Roast
Roast the duck skin-up on a rack at 375°F (190°C) for 45 minutes until the skin is deep mahogany and fat renders.
6
Crisp
Raise the oven to 425°F (220°C) and roast 15 to 20 minutes more until the skin blisters and crackles when tapped.
7
Rest
Remove the duck from the oven and rest on a board for 10 minutes until juices stop pooling.
8
Plate
Carve the duck into slices, arrange over the steamed rice, drizzle with rendered pan fat and sesame oil, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in duck portion duck
- 2 tsp2 tsp chinese-five-spice powder
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp shaoxing wine
- 4 slices4 slices fresh ginger
- 22 scallion, halved
- 1 tsp1 tsp salt
- 2 tsp2 tsp rice vinegar
- 1 cup240ml boiling water, for skin scald
- 5.2 oz150g cooked white rice
- 2 tsp2 tsp sesame oil, for dip
