📝 About This Recipe
Experience the crown jewel of Cantonese rotisserie with this authentic Siu Mei recipe, featuring Shattered-Glass skin and succulent, aromatic meat. This dish is a masterclass in balance, contrasting a five-spice infused interior with a lacquer-like, honey-glazed exterior. Perfecting this duck at home brings the bustling energy of a Hong Kong street market right to your dining table.
🥗 Ingredients
The Duck
- 5-6 lbs Whole Pekin Duck (fresh, head and feet optional but preferred for authenticity)
Aromatic Cavity Rub
- 2 tablespoons Salt
- 1 tablespoon Five Spice Powder
- 1 tablespoon Sugar
- 3 slices Ginger (smashed)
- 2 whole Star Anise
- 3 stalks Green Onions (knotted)
Scalding & Skin Tightening
- 8 cups Water
- 1/2 cup Rice Vinegar
- 1/4 cup Maltose or Honey (maltose provides the best shine)
The Glaze
- 2 tablespoons Red Vinegar
- 1 tablespoon Light Soy Sauce
👨🍳 Instructions
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1
Clean the duck thoroughly, removing any remaining pinfeathers and excess fat from the cavity. Pat the skin bone-dry with paper towels.
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2
Mix the salt, five spice, and sugar. Rub this mixture generously inside the duck cavity. Insert the ginger, star anise, and knotted green onions.
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3
Sew the cavity shut using a metal skewer or kitchen twine to ensure the juices and aromatics stay trapped inside during roasting.
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4
In a large pot, bring the 8 cups of water, rice vinegar, and maltose to a rolling boil. This 'scalding' liquid is the secret to a tight, crispy skin.
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5
Hold the duck over a sink or large bowl and carefully ladle the boiling liquid over the entire surface of the skin until it tightens and turns slightly opaque.
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6
Mix the red vinegar and soy sauce glaze. Brush it evenly over the scalded skin. This creates the signature mahogany color.
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7
Hang the duck in a cool, breezy place (or in front of a fan) for at least 12-24 hours. The skin must feel like parchment paper before it hits the oven.
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8
Preheat your oven to 375°F (190°C). Place a tray filled with an inch of water at the bottom of the oven to catch drippings and prevent smoking.
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9
Place the duck breast-side up on a roasting rack over a pan. Roast for 20 minutes to jumpstart the fat rendering.
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10
Lower the heat to 325°F (160°C) and continue roasting for another 45-50 minutes. The skin should be a deep, lustrous reddish-brown.
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11
Check the internal temperature at the thickest part of the thigh; it should reach 165°F (74°C). If the skin isn't dark enough, increase heat to 400°F for the final 5 minutes.
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12
Remove the duck and let it rest for at least 20 minutes. This allows the juices to redistribute, ensuring the meat stays moist when carved.
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13
Carefully remove the skewer and drain the flavorful cavity juices into a bowl to use as a dipping sauce. Carve the duck into bite-sized pieces using a sharp cleaver.
💡 Chef's Tips
Always use a fan to dry the duck; humidity is the enemy of crispy skin. If you cannot find maltose, honey is a suitable substitute, though it burns slightly faster. Be careful not to pierce the skin after scalding, as escaping steam will prevent the skin from crisping. For the most authentic flavor, let the duck sit at room temperature for 30 minutes before roasting to ensure even heat penetration.
🍽️ Serving Suggestions
Serve with steamed jasmine rice and a side of blanched bok choy. Provide a small dish of plum sauce or the collected cavity juices for dipping. Pairs beautifully with a crisp, cold Tsingtao beer or a pot of hot Pu-erh tea. Wrap slices in thin mandarin pancakes with hoisin sauce and julienned cucumbers for a DIY feast.