📝 About This Recipe
Experience the crown jewel of Cantonese rotisserie with this recipe for succulent, mahogany-skinned roast duck. This dish is defined by its complex five-spice aroma, tender meat, and that signature lacquered, shatter-crisp skin achieved through a traditional blanching and air-drying process. It is a labor of love that brings the authentic flavors of a Hong Kong BBQ shop directly to your home kitchen.
🥗 Ingredients
The Bird
- 5-6 lbs Whole Duck (fresh or fully thawed, giblets removed)
Aromatic Cavity Rub
- 1 tablespoon Kosher Salt
- 2 teaspoons Five Spice Powder (high quality)
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Ground White Pepper
- 3 slices Ginger (smashed)
- 2 whole Star Anise
- 2 tablespoons Hoisin Sauce
Scalding & Glazing Liquid
- 8 cups Water (for blanching)
- 3 tablespoons Maltose or Honey (maltose provides the best shine)
- 2 tablespoons Red Rice Vinegar (or white rice vinegar)
- 1 tablespoon Shaoxing Wine
👨🍳 Instructions
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1
Thoroughly rinse the duck inside and out. Pat the skin extremely dry with paper towels. Trim any excess fat from the neck and cavity opening, but keep the skin intact.
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2
Mix the salt, five spice, sugar, and white pepper. Rub this mixture evenly inside the duck cavity, then add the hoisin, ginger, and star anise. Do not get any salt or spices on the exterior skin, as this will prevent it from crisping.
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3
Seal the cavity of the duck using a metal skewer or poultry needle, stitching the skin together 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 to a boil. Add the maltose, vinegar, and Shaoxing wine, stirring until the maltose is fully dissolved.
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5
Hold the duck by the neck over the pot or place it on a rack in the sink. Carefully ladle the boiling glazing liquid all over the duck's skin for 2-3 minutes. You will see the skin tighten and turn slightly translucent.
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6
Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours (up to 48 hours). This 'air-drying' phase is crucial for achieving crispy skin.
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7
Remove the duck from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat your oven to 350°F (175°C).
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8
Place the duck breast-side up on a roasting rack inside a deep pan. Add 1 cup of water to the bottom of the pan to prevent the dripping fat from smoking.
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9
Roast for 30 minutes. Carefully flip the duck to be breast-side down and roast for another 20 minutes.
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10
Flip the duck one last time to be breast-side up. Increase the oven temperature to 425°F (220°C) and roast for 15-20 minutes until the skin is a deep mahogany brown and the internal temperature reaches 165°F (74°C).
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11
Remove the duck from the oven and let it rest for 20 minutes. Do not tent with foil, as the steam will soften the skin.
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12
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, ensuring each piece has a bit of skin.
💡 Chef's Tips
Use a fan to speed up the drying process if you are short on time, though 24 hours in the fridge is preferred. Maltose is very sticky; microwave it for 15 seconds to make it easier to pour and measure. If the wing tips or drumsticks begin to darken too quickly, wrap them in small pieces of aluminum foil. Never cover the duck once it is roasted; the steam is the enemy of crispy skin. Ensure the duck is completely thawed before starting, otherwise, the internal juices won't cook evenly.
🍽️ Serving Suggestions
Serve with steamed jasmine rice and a side of blanched gai lan (Chinese broccoli). Pair with a sweet plum sauce or the reserved cavity juices for dipping. A chilled Riesling or a bold Pinot Noir cuts through the richness of the duck fat beautifully. Serve alongside thin flour pancakes, julienned cucumbers, and scallions for a wrap-style meal. End the meal with a light Oolong or Pu-erh tea to cleanse the palate.