Cantonese Roast Duck

A classic Chinese delicacy featuring crispy lacquered skin and tender, aromatic meat. This restaurant-style recipe uses traditional air-drying and bas...

4-6 servings
Chinese Cuisine
🟠Advanced★★★★☆
May 29, 2025
26 views

Ingredients

🥬

4 whole

green onions

roughly chopped

🥩

1 whole

whole duck

4-5 lbs, cleaned and patted dry

💧

1/2 cup

Shaoxing wine

🥬

3 inches

ginger

sliced

💧

1/4 cup

soy sauce

🫒

4 cups

boiling water

📦

3 tablespoons

honey

🥬

1 teaspoon

white pepper

💧

2 tablespoons

white vinegar

📦

2 tablespoons

five-spice powder

📦

2 tablespoons

maltose

heated until pourable

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Mix Shaoxing wine, five-spice powder, and white pepper to create a marinade. Thoroughly massage this mixture all over the whole duck, including the cavity. Place ginger and green onions inside the cavity.
Step 2
Using a ladle, pour boiling water over the duck's skin - this tightens the skin and begins the crucial process of separating it from the fat layer. Pat completely dry with paper towels.
Step 3
Combine honey, maltose, white vinegar, and soy sauce to create the lacquer. Brush the entire duck with this mixture, paying special attention to hard-to-reach areas.
Step 4
Place the duck on a rack set over a tray and refrigerate uncovered for 24 hours. This air-drying process is essential for achieving the signature crispy skin.
Step 5
Preheat oven to 375°F (190°C). Place duck on a roasting rack in a deep pan, breast side up. Pour 2 cups of water in the bottom of the pan to create steam and catch drippings.
Step 6
Roast for 1 hour, basting every 15 minutes with the remaining lacquer mixture. Flip duck breast side down and continue roasting for 30 minutes.
Step 7
Increase temperature to 425°F (218°C) and flip duck breast side up again. Roast for final 30 minutes until skin is deep mahogany and crispy. Internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
Step 8
Rest the duck for 15-20 minutes before carving. Traditional service involves chopping through the bones into serving pieces, but you may debone if preferred.

✨Chef's Tips

  • ★The key to perfectly crispy skin lies in the 24-hour air-drying process. A small fan directed at the duck during refrigeration can enhance this effect, similar to professional kitchen techniques.
  • ★Maltose is crucial for achieving the signature lacquered finish - if unavailable, substitute with 3 parts honey mixed with 1 part molasses, heated until syrupy.
  • ★Professional kitchens use a hook to hang ducks while drying. At home, elevate the duck on a rack and rotate it every 6-8 hours for even air circulation.
  • ★For restaurant-style presentation, serve with julienned scallions, cucumber, and steamed pancakes. Pair with a German Riesling Spätlese or premium Chinese Shaoxing wine.
chineseduckroastedcantonesedinnerspecial occasiontraditional