From Now On, I'm Only Making Cantonese Style Roast Duck With This Amazing Recipe! (2024)

This recipe for Cantonese roast duck yields the shiny, reddish-brown-skinned poultry seen hanging in the windows of many Asian markets.Not to be confused with Peking duck, which is traditionally sliced and served with Mandarin pancakes, Cantonese duck is usually served whole, as you'd serve a roasted chicken, and is famous for its tasty meat and bones. Cantonese ducks are stuffed with aromatics and marinades, thus the succulent and flavorful meat.

Cantonese roast duck takes a few days to prep and roast, so plan accordingly. The crackling crisp skin comes from air-drying the duck prior to roasting. The moist and juicy meat comes from the marinade that is poured into the cavity and sewn in with a needle and string to prevent leakage.

This recipe uses yellow bean sauce, a savory fermented preparation made out of yellow soybeans, which is available at online retailers or specialized Asian markets. Make sure to clear a large space in the fridge as the air-drying requires the duck to be refrigerated for four hours. Although the recipe might seem intimidating at first, when broken down into steps, it's a simple process. Once the duck has been air-dried, it takes about one hour to roast.

Is Duck White or Red Meat?

Duck is scientifically considered white meat, but because of its levels of myoglobin, the heme iron protein that gives meat its color, in culinary traditions and standards it is referred to as red meat because of its darker, reddish-brown color.

What is Yellow Bean Sauce?

Chinese yellow bean sauce is a fermented soybean paste made from yellow soybeans. If you can't find it, you may substitute it with another Chinese bean paste or more hoisin sauce.

What You'll Need to Make This Cantonese Roast Duck Recipe

A Nice Big Stockpot

A Sturdy Cooling Rack

A Great Roasting Pan

"The Cantonese roast duck was perfectly cooked and delicious, with incredible aromas and flavor from the marinade. The duck made a lovely meal with its sauce, a simple risotto, and a salad on the side. Make sure you watch it for browning and tent it with foil if necessary." —Diana Rattray

From Now On, I'm Only Making Cantonese Style Roast Duck With This Amazing Recipe! (4)

A Note From Our Recipe Tester

Ingredients

1 (4 1/2-pound) duckling (oven-ready)
2 teaspoons fine salt

For the Marinade:

1 tablespoon oil
1 tablespoon finely chopped green onion
1 teaspoon finely chopped fresh ginger root
1 tablespoon minced garlic
1 tablespoon superfine sugar
2 tablespoons Chinese rice wine, or dry sherry
1 tablespoon yellow bean sauce
1 tablespoon hoisin sauce
2 teaspoons five-spice powder

For the Glaze:

1/4 cup maltose syrup, or honey
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1/2 teaspoon red food coloring, optional
1 tablespoon rice vinegar
1 cup warm water

Steps to Make It

Prepare the Duck

Gather the ingredients.
Clean 1 (4 1/2-pound) duck well. Remove the wing tips and the lumps of fat from inside the cavity.Rinse well and pat dry with paper towels.
Rub 2 teaspoons fine salt over the entire duck and place it on a ceramic plate in the refrigerator, uncovered, for 2 hours.

Make the Marinade

Gather the ingredients.
Heat 1 tablespoon oil in a small skillet. Add 1 tablespoon finely chopped green onion, 1 teaspoon finely chopped fresh ginger root, and 1 tablespoon minced garlic and sauté until fragrant.
Add 1 tablespoon superfine sugar, 2 tablespoons Chinese rice wine, 1 tablespoon yellow bean, 1 tablespoon hoisin sauce, and 2 teaspoons five-spice powder, and bring to a boil, stirring often.
Reduce the heat and simmer 2 to 3 minutes.
Remove from the heat and set aside to cool completely.

Prepare and Blanch the Duck

Bring a large stockpot ofwater to a boil.
Remove the duck from the refrigerator and tightly tie the neck with kitchen string.
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Pour the cooled marinade into the cavity of the duck.
Using a heavy needle and kitchen or butcher's twine, sew the cavity closed securely.
Carefully place the duck in the boiling water, holding it by the legs. If needed, use a ladle to pour boiling water over any exposed portions of duck until the skin has contracted.
Remove once all of the skin has tightened up (this will only take a few minutes) and dry well.

Air-Dry the Duck

Place a pan under the duck to catch any drips and hang it head-down with a heavy-duty S-shaped hook. If you don't have hooks, make an S shape with a clean wire clothes hanger. Alternatively, place the duck on a rack and the rack on a plate to catch any drippings. Place in the fridge.
Let dry in the fridge, uncovered, 24 to 48 hours.

Make the Glaze

When you're ready to roast the duck, gather the ingredients for the glaze.
In a small bowl or saucepan, dissolve 1/4 cup maltose or honey, 1/2 teaspoon red food coloring, if using, and 1 tablespoon rice vinegar in 1 cup warm water.
Brush it all over the air-dried duck. Repeat the brushing two more times.

Roast the Duck

Position a rack in the center of the oven and heat to 400 F/200 C/Gas Mark 6. Place a tray of boiling water at the bottom of the oven. If you have the attachments, hang the duck head down from the top rack. If not, place it on a rack and the rack on a rimmed baking sheet.
Roast for 25 minutes.
Reduce the heat to 350 F/180 C/Gas Mark 4. Baste with the remaining glaze mixture and cook for about 30 minutes more. If the duck appears to be browning too quickly, tent it with foil.
The duck is done when an instant-read thermometer placed in the thickest part of the thigh (away from the bone) reads at least 165 F/74 C.

Serve the Duck

Remove the duck from the oven and let it rest for 10 minutes.
Place the duck in a clean pan with a lip and snip the string, letting the juices drain into the pan.
Place the duck on a cutting board and cut it into serving-size pieces.
If desired, transfer the juices to a small saucepan, skim off the fat,and bring to a boil. Reduce the heat and simmer 2 minutes to concentrate the flavors. Serve in a gravy boat alongside the duck.
Enjoy.

How to Store and Reheat Roast Duck

Store any leftovers in an airtight container in the fridge for up to three days. Before reheating, allow the duck to sit at room temperature for 20 minutes. Reheat the leftovers in a 300 F oven for 20 minutes and then at 325 F for an extra 10 minutes to crisp up the skin, if any, and reheat thoroughly.
To freeze the duck, remove all of the bones, place portions in zip-top bags, and freeze for up to four months. Before reheating, thaw the duck overnight in the fridge, then let it sit at room temperature for 20 minutes.

Chinese Regional Cooking Styles

International Ingredients
Dinner
Exploring Chinese Food

Recipe Tags:

Duck
roast duck
entree
chinese

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