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Cantonese Roast Duck recipe

A basic Cantonese-style roast duck recipe.

Recipe: Cantonese Roast Duck

1 (5-pounds) duck
1 teaspoon salt
2 tablespoons vegetable oil
3 tablespoons chopped onion
2 scallions (green onions), cut diagonally into 1-inch pieces
3 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, crushed
1 1/2 teaspoons crushed peppercorns
2/3 cup chicken stock
3 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon granulated sugar
1/2 teaspoon five spice powder
2 tablespoons honey
1 1/2 tablespoons rice wine vinegar
2/3 cup boiling water
1 1/2 teaspoons cornstarch
2 tablespoons water

  • Rinse the duck under running water anddry thoroughly with paper towels. Tie the neck tightly with string,so that no liquid will drip out. Let sit uncovered in the refrigeratorfor 2 hours, then rub generously inside and out with salt.
  • Heat oil in a small saucepan. Add onions,scallions, parsley, garlic and peppercorns. Stir fry for 2 minutes.Pour in stock. Bring to a boil and simmer gently 5 to 6 minutes.Add soy sauce, sherry, sugar and five spice powder; blend well.Pour this mixture inside the duck and close the cavity tightlywith skewers and string so no liquid leaks out.
  • In a separate bowl, mix honey and vinegarwith boiling water to use for basting the duck.
  • Preheat oven to 400°F (205°C).
  • Roast the duck on a rack 15 minutes. Bastethe duck with the honey-vinegar mixture. Reduce heat to 375°F(190°C) and roast for 1 hour, basting halfway through.
  • Remove duck from the oven and cool for1 to 2 minute. Carefully remove the strings and skewers; pourthe liquid from the bird’s cavity into a saucepan. Stir cornstarchwith the water and add to the sauce over medium heat; stirringuntil thickened.
  • Cut the duck into smaller pieces and placeon a serving plate. Pour the sauce over and serve hot with riceif desired.

    Makes 4 servings.

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