Cantonese Roast Duck

Name: Cantonese Roast Duck
Prep time: 600 min
Cook time: 60 min
Yield: 4 to 6 servings
Cuisine: Chinese Menu
Ingredients: White Pepper — 1 tsp; Onion Powder — 1 tsp; Ginger Powder — 1 tsp; Chinese Five Spice Powder — 1 tbsp; Chicken Powder — 1 tsp; Salt — 1 tbsp; Sugar — 1 tbsp; Hoisin Sauce — 2 tbsp; Yellow Bean Sauce — 1 tbsp; Ginger — 30g; Garlic — 4 cloves; Star Anise — 3; Water — 1.5l; Chinese Red Vinegar — 100ml; Maltose — 3 tbsp; Whole Duck — 2.8kg

Cantonese Roast Duck (Siu Ngaap) is the crown jewel of the Cantonese rotisserie (Siu Mei). Hanging in the windows of specialised roast meat shops, these ducks are prized for their glass-like, translucent skin and meat that is intensely perfumed with aromatics. While it shares a lineage with Peking Duck, the Cantonese version is distinguished by its complex internal marinade and succulent, juicy texture.

Cuisines

Cooking Instructions

Preparation: 10 hours
Cooking: 1 hour

Servings: 4 to 6

Notes:

Air-drying the duck for 8 to 10 hours overnight is essential for tightening the skin and achieving a crisp finish when roasted.

Honey or maple syrup can be substituted for maltose in the bathing liquid if maltose is unavailable.

Plum sauce or hoisin sauce serves as an ideal dipping accompaniment when serving.

Mix Dry Seasoning and Paste
In a bowl, mix together the white pepper, onion powder, ginger powder, Chinese five spice, chicken powder, salt, and sugar. In a separate small bowl, combine the hoisin sauce and yellow bean sauce.

Prepare Aromatics and Glaze Liquid
Roughly slice the ginger and garlic. In a large pot, combine the water, Chinese red vinegar, and maltose, bringing the mixture to a boil to create the bathing liquid.

Season and Stuff the Interior
Rub the dry seasoning mix and the hoisin mixture thoroughly into the interior cavity of the duck. Stuff the sliced ginger, garlic, and star anise into the cavity, rubbing them against the bones.

Seal and Hook Duck
Secure the cavity opening using a metal skewer, piercing through the excess skin in a stitching motion. Secure the neck opening with a second skewer, and insert roasting hooks underneath each wing.

Scald the Skin
Hold the duck over the pot or sink and carefully ladle the boiling maltose bathing liquid all over the front, back, sides, and wings of the duck until the skin tightens.

Air-Dry the Duck
Hang the duck in a cool, ventilated area to air-dry for 8 to 10 hours or overnight until the skin is dry to the touch.

Roast and Serve
Preheat the oven to 190°C (375°F). Roast the duck for 60 minutes until the skin turns deep golden-brown and crispy. Allow to rest for 10 to 15 minutes before carving and serving.