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Cantonese Roast Duck

Gadget.Cook's picture
  Whole duck 4 Pound (With Head Attached, 1 Whole Duck)
For dry marinade
  Salt 1 Teaspoon
  Chinese five spice 1⁄2 Teaspoon
  Ground toasted sichuan peppercorns 1⁄4 Teaspoon
For liquid marinade
  Vegetable oil 1 Tablespoon
  Minced garlic 2 Teaspoon
  Minced fresh ginger 1 Tablespoon
  Green onion with tops 3 , cut into 3-inch pieces
  Whole star anise 1 , broken into pieces
  Hoisin sauce 2 Tablespoon
  Soy sauce 3 Tablespoon
  Shao hsing wine/Dry sherry 1 Tablespoon
  Sugar 2 Teaspoon
For blanching liquid
  Water 6 Quart
  Honey 1⁄3 Cup (5.33 tbs)
  Soy sauce 2 Tablespoon
  Shao hsing wine/Dry sherry 1⁄4 Cup (4 tbs)
  White distilled vinegar 1⁄4 Cup (4 tbs)

Combine dry marinade ingredients in a small bowl and rub on outside of duck.
Place duck in a pan.
Cover and refrigerate for 2 hours.
Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, and green onions and cook, stirring, until fragrant, about 5 seconds.
Add remaining marinade ingredients.
Reduce heat and simmer for 2 minutes.
Let cool, then pour into a 1-cup measure.
Pour marinade into cavity of duck (if head and neck are missing, overlap neck skin and sew it tightly first).
Sew belly opening shut with heavy thread or fasten securely with a skewer.
Combine blanching liquid ingredients in a large pot and bring to a boil.
Blanch duck for 2 minutes.
Lift out, drain, and pat dry.
Tie a string around neck or under wings and hang in a cool place until skin is taut and dry, 4 hours to overnight (2 hours if you use an electric fan).
Cooking Preheat oven to 400°F.
Place duck breast side up on a rack in a foil-lined roasting pan.
Roast in preheated oven for 30 minutes.
Turn duck over.
Roast for 20 minutes, brushing with pan drippings.
Turn duck breast side up again and continue to cook for 10 minutes or until skin is richly browned and crispy.
Continue to brush occasionally with pan drippings.
Remove duck from oven and let stand for 10 minutes.
Transfer to a clean pan.
Cut string and let juices from cavity drain into the pan.
Transfer duck to a cutting board and cut into serving-size pieces.
Skim fat from cavity juices, reheat in a small pan, and pour over duck just before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4581 Calories from Fat 2638

% Daily Value*

Total Fat 293 g450.7%

Saturated Fat 93.8 g469.1%

Trans Fat 0 g

Cholesterol 1452.5 mg484.2%

Sodium 7680.5 mg320%

Total Carbohydrates 126 g41.9%

Dietary Fiber 3.8 g15.4%

Sugars 102.9 g

Protein 325 g649.7%

Vitamin A 61.4% Vitamin C 192.6%

Calcium 20.1% Iron 442.4%

*Based on a 2000 Calorie diet

Cantonese Roast Duck Recipe