Cantonese Roast Duck

Ingredients

• 1 whole duck (about 2kg)
• For marinade (inside): 2 tbsp hoisin, 2 tbsp soy, 1 tbsp Shaoxing, 1 tbsp sugar, 1 tbsp five-spice, 1 thumb ginger, 4 garlic cloves, 3 spring onions
• For glaze (outside): 3 tbsp honey, 2 tbsp white vinegar, 2 tbsp boiling water
• Pancakes, hoisin, spring onions, cucumber to serve

Instructions

1. Wash duck; pat dry inside and out.
2. Mix marinade; rub inside the cavity; sew or skewer shut.
3. Mix glaze; brush all over the outside skin.
4. Hang or place on a rack uncovered in the fridge for 24 hours to dry — essential for crisp skin.
5. Roast at 200C for 30 min, then 180C for 60 min more — skin should be deep mahogany and crisp.
6. Rest 15 min; chop or slice.
7. Serve with pancakes, hoisin, spring onions and cucumber.

Serving suggestions

• Eat as wraps.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions