Cantonese roast duck

Ingredients

• whole duck (about 2kg)1 piece
• soy sauce.25 cup
• hoisin sauce2 tbsp
• five-spice powder1 tbsp
• sugar2 tbsp
• maltose syrup.25 cup
• rice vinegar1 tbsp
• Plum sauceFor Serving

Instructions

1. 1

   Step 1

   Clean a whole duck and pat it dry.

2. 2

   Step 2

   Create a marinade with soy sauce, hoisin sauce, five-spice powder, and sugar. Rub the marinade inside the duck's cavity.

3. 3

   Step 3

   Prepare a glazing solution with maltose syrup, red food coloring (optional), rice vinegar, and warm water. Brush the glaze all over the duck's skin.

4. 4

   Step 4

   Hang the duck in a cool, airy place to dry for at least 4-6 hours, or until the skin is dry to the touch.

5. 5

   Step 5

   Preheat the oven to 190°C (375°F). Roast the duck for 20 minutes.

6. 6

   Step 6

   Reduce the heat to 175°C (350°F) and continue to roast for another 30-40 minutes, or until the duck is cooked through and the skin is crispy and golden brown.

7. 7

   Step 7

   Let the duck rest for 10-15 minutes before carving.

8. 8

   Step 8

   Serve with plum sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cantonese roast duck can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.