Cantonese Roast Duck

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Servings: 6 Difficulty: Intermediate
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A crispy-skinned, savory roasted duck with aromatic five-spice and hoisin glaze
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This authentic Cantonese roast duck delivers the perfect balance of crispy, golden skin and tender, juicy meat. Marinated overnight with a blend of five-spice powder, hoisin sauce, and Sherry, every bite is packed with deep, savory flavors. The slow-roasting method ensures the fat renders properly, resulting in a succulent dish that is both elegant and comforting. Ideal for special family dinners or holiday gatherings, this recipe brings the taste of a traditional Chinese banquet to your home kitchen. Serve it carved in the traditional style or sliced for a classic presentation.

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Cantonese Roast Duck

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 37.5

Description

This authentic Cantonese roast duck delivers the perfect balance of crispy, golden skin and tender, juicy meat. Marinated overnight with a blend of five-spice powder, hoisin sauce, and Sherry, every bite is packed with deep, savory flavors. The slow-roasting method ensures the fat renders properly, resulting in a succulent dish that is both elegant and comforting. Ideal for special family dinners or holiday gatherings, this recipe brings the taste of a traditional Chinese banquet to your home kitchen. Serve it carved in the traditional style or sliced for a classic presentation.

Ingredients

Directions

  1. Mix 2 tablespoons salt, 2 tablespoons Sherry, 2 tablespoons Hoisin sauce, 2 tablespoons dark corn syrup, 1 teaspoon five-spice powder, and 1 tablespoon ground brown bean sauce in a small bowl.
  2. Rub the duck inside and out with salt, then refrigerate uncovered overnight to dry the skin.
  3. Remove duck from refrigerator and rub the prepared marinade mixture all over the duck, inside and out, ensuring even coverage.
  4. Preheat your oven to 300 degrees Fahrenheit (149&# 194;°C).
  5. Place the duck breast-side up on a rack set inside a roasting pan. Add 1 inch of hot water to the bottom of the pan.
  6. Roast the duck for 1 hour, then carefully turn it over using tongs or oven mitts.
  7. Continue roasting for another 1 hour with the duck breast-side down.
  8. Turn the duck back so it is breast-side up. Increase the oven temperature to 350 degrees Fahrenheit (177ðC).
  9. Roast for an additional 30 minutes until the skin is golden brown and crispy, and the meat is cooked through.
  10. Remove the duck from the pan and let it rest for 10-15 minutes before carving.
  11. Carve the duck either in the traditional Chinese style (bones and all) or slice the breast meat like poultry.
  12. If carving Chinese style, wrap the remaining duck in foil. It can be frozen for later use or reheated in a 300-degree oven for 30 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 37.5kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 2.8g14%
Cholesterol 11.8mg4%
Sodium 5.2mg1%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.7g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cantonese, duck, roasted, chinese, five spice, hoisin, sherry, crispy skin, dinner party, holiday meal, traditional, asian cuisine, main course, marinated, comfort food
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