22min 4 ppl
Cantonese Roast Duck
120 minutes
4 people
Hardover 60 min or 12+ steps
120 min · 8 steps
Hard: over 60 min or 12+ steps
540 kcalper person
Protein 34g
Carbs 20g
Fats 36g
About this dish
A Cantonese roast duck glazed with golden syrup, dark soy and rice vinegar, air-dried overnight to tighten the skin, then roasted until deep mahogany and shatteringly crisp.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingersliced20 g
- Spring onions3
Meat & Poultry
- Whole duckabout 2 kg, cleaned1
Spices & Seasonings
- Five-spice powder10 g
- Star anise2
- Cinnamon Stick1
Oils & Condiments
- Golden syrupfor the glaze40 g
- Dark soy saucefor the glaze30 ml
- Rice vinegarfor the glaze20 ml
- Shaoxing Wine30 ml
Utensils
- Meat thermometer
- Chopping board
- Sharp knife
- Bamboo skewers
- Baking tray
Method
1
Clean the duck thoroughly, pat dry inside and out, and rub the cavity with five-spice powder, ginger and spring onions.
Approx. 10 minutes
2
Combine the golden syrup, dark soy sauce, rice vinegar and Shaoxing wine, warm gently until the syrup dissolves, to make the glaze.
Approx. 6 minutes
3
Skewer the cavity closed and blanch the duck briefly in a pot of boiling water to tighten the skin, then pat dry again.
Approx. 8 minutes
4
Brush the duck all over with the glaze and set on a rack uncovered in the fridge; leave to air-dry overnight, brushing with a second coat of glaze partway through.
Approx. 5 minutes
5
Preheat the oven to 200 degrees Celsius and place the duck breast-side up on a rack over a tray.
Approx. 4 minutes
6
Roast for 45 minutes, then turn and roast breast-side down for a further 30 minutes until the skin is deep mahogany and crisp.
Approx. 75 minutes
7
Insert a meat thermometer into the thickest part of a thigh; it must read at least 74 degrees Celsius before removing from the oven.
Approx. 4 minutes
8
Rest for 15 minutes before chopping into pieces and serving.
Approx. 8 minutes
