Cantonese Roast Duck
Cantonese Roast Duck is a Chinese-style whole duck marinaded in a mixture of spices, air-dried over a period of time and roasted until golden in color.
Servings 12
Calories 708kcal
Ingredients
Dry spice rub (乾抹):
- 20 g sea salt (鹽) (a little over 1 Tbsp)
- 1 tablespoon granulated sugar (砂糖)
- 1 ½ teaspoon ground cinnamon (肉桂粉)
- 1 teaspoon sand ginger powder (沙薑粉)
- ½ teaspoon white pepper (胡椒粉)
- 1 dry aged orange peel (chen pei)(陳皮)
- 1 tablespoon Sichuan peppercorns (四川胡椒) red and green
- 5-6 cloves (丁香)
- 2 star anise (八角)
Wet marinade (醃泡汁):
- 2 tablespoon hoisin sauce (海鮮醬)
- 1 tablespoon black bean sauce (豆豉醬)
- 1 tablespoon oyster sauce (蠔油)
- 1 cube red bean curd (玫瑰腐乳) with sauce
- 1 tablespoon soy sauce (醬油)
- 1 tablespoon Chinese rose wine (玫瑰露酒)
- 1 shallot (蔥) minced
- 1 " piece ginger (薑) minced
- 4 cloves garlic (蒜) minced
Glaze (塗油):
- 1 tablespoon black vinegar (黑醋)
- 1 teaspoon maltose (麥芽糖) or honey
- ¼ teaspoon red yeast rice powder (紅曲粉) optional
For cleaning the duck:
- 1-2 tablespoon coarse sea salt (粗鹽)
- 4 tablespoon all-purpose flour (麵粉)
- 2-3 tablespoon rose wine (玫瑰露酒)
Main:
- 2 kg (about 4 lbs) whole duck (成隻鴨
)
- hot boiling water (沸水)
Instructions
Make the dry spice rub:
- Combine all the ingredients into a spice grinder.
- Blitz until it becomes a fine powder.
- Pour into a bowl and set aside.
Make the wet marinade:
- Combine all the ingredients in a bowl and mash the red fermented bean curd cube into the sauce until smooth.
- Set aside.
Make the syrup glaze:
- In a small bowl, combine black vinegar, maltose, and red yeast powder.
- Warm it up in a microwave for about 20 seconds if the maltose is too stiff.
- Stir together. Set aside.
Clean and prepare the duck:
- Use about 1-2 tablespoon coarse salt, rub the all over the duck and skin and remove any innards. Rinse with water. Rub the duck with the flour, and rinse under cold water.
- Pat duck dry with paper towel.
- Rub duck with a few tablespoon of rose wine.
- Stitch up the neck hole of the duck with a metal skewer.
Dry and wet marinade:
- Add dry spice rub into the cavity of the duck and gently rub it all over inside with your hands.
- Add the wet marinade into the duck cavity and repeat, coating the entire cavity.
- Use a second metal skewer to stitch up the abdominal cavity.
- Place duck onto a trivet or steaming rack in a roasting pan.
Scald the duck:
- Bring a kettle of hot water to a boil.
- Slowly pour the hot water over the entire surface of the duck, and watch for the skin to tighten up, about 15-20 seconds.
- Flip the duck and repeat pouring the hot boiling water over the skin.
- Carefully drain the water from the roasting pan into the sink.
- Use paper towel to pat the duck dry.
Glaze the duck:
- Brush the maltose glaze over the entire duck; flip and repeat with the other side.
Air-dry:
- Place the duck into the refrigerator (uncovered) and let it air dry for at least 12 hours.
- The next day, remove the duck from the fridge and let it sit at room temperature for 30 minutes.
Roast the duck:
- Preheat oven to 450°F/232°C.
- Use aluminum foil to cover the wing tips of the duck.
- Roast the duck for 15 minutes at 450°F/232°C.
- Reduce heat down to 350°F/177°C and roast for another 20 minutes for a total of 35 mins on the back side.
- Carefully flip duck with the breast side facing up. Continue roasting for another 20 minutes.
- Remove foil from wing tips. Roast for another 20 minutes.
- Insert an instant-read thermometer at the thickest part of the duck and check to see if it reaches an internal temperature of 165°F/74°C.
- Remove the duck from the oven and let it rest, covered with foil.
- Slice into pieces and serve.
Nutrition
Calories: 708kcal | Carbohydrates: 7g | Protein: 20g | Fat: 66g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Cholesterol: 127mg | Sodium: 1512mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 4mg