Cantonese-Style Roast Duck
Glossy, crackling-skinned roast duck hung and air-dried before roasting, a Cantonese tradition central to San Francisco's Chinatown.
- Prep
- 40 min
- Cook
- 90 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 560 kcal
Equipment
- •Roasting rack
- •Meat hook or string
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 40
- carbs
- 12
- protein
- 38
- calories
- 560
Instructions
- 1
Rinse the duck thoroughly, inside and out. Pat it completely dry.
- 2
Rub the Shaoxing wine, soy sauce, five-spice, ginger, and scallions inside the cavity.
- 3
Dip the duck briefly into boiling water to tighten up the skin.
- 4
Brush the mixture of maltose and rice vinegar all over the skin.
- 5
Hang or place the duck uncovered on a rack in the fridge overnight to dry.
- 6
Roast at 350°F for about 90 minutes until crisp and deep mahogany. Turn it occasionally.
- 7
Let the duck rest 10 minutes. Chop into pieces and serve over rice.
Chef's tips
Drying the duck uncovered in the fridge overnight gives you extra-crisp skin. Turn the duck while roasting for an even color.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat in a hot oven briefly to re-crisp the skin; avoid the microwave.
Common mistakes to avoid
- •Skipping the air-drying step, which makes the skin soft and soggy
- •Roasting at too low a temperature so the skin never gets crisp
Serving suggestions
Cooked Cantonese-Style Roast Duck?
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