Lacquered whole duck with paper-thin crispy skin and tender, juicy meat — a Cantonese roasting classic.
Cantonese roasted duck (烤鸭) is the pride of southern Chinese cuisine. A whole duck is seasoned inside and out with a careful balance of five-spice, soy, and sweet aromatics, then hung in a special roasting oven where it cooks slowly until the skin shatters like parchment and the meat remains impossibly juicy. Served sliced with steamed rice, pickled vegetables, and a simple soy-vinegar dipping sauce, it's restaurant perfection that's challenging but achievable at home.
Serves 4
Pour boiling water over duck to open pores and help render fat. Pat dry thoroughly, inside and out. Let air dry for 30 minutes.
Stuff cavity with ginger slices, scallion, and half a star anise. Tie legs together.
Mix soy sauce, honey, vinegar, five-spice into a glaze. Brush all over duck. Place on rack in roasting pan with 1 cup water below.
Roast at 180°C (350°F) for 90 minutes, basting with pan drippings every 20 minutes, until skin is mahogany-brown and crispy. Rest 15 minutes before serving.
The blanching step is crucial for rendering fat and creating crispy skin.
A handheld kitchen torch can finish the skin to extra-crispy perfection.
Serve with a soy-vinegar dipping sauce and steamed rice.
Make with chicken for a leaner version
Serve sliced on rice with gravy
Use the carcass for stock and the leftover meat for fried rice
Refrigerate up to 3 days. Slice cold for sandwiches or reheat gently.
Cantonese roasting is an art form that dates back centuries, refined through imperial kitchens and perfected in Hong Kong's finest restaurants. The technique of hanging the bird for roasting is distinctly Cantonese.
Yes, though results differ from professional roasting ovens. Proper drying, basting, and temperature control will yield excellent results.
In Cantonese cooking, the crispy, flavorful skin is as valued as the meat — it's a sign of proper technique and tradition.
Per serving · 4 servings total
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