Cantonese Roast Duck

By Master Chef on April 17th, 2019 · In Dinner, Herbs and Spices, Meals, Meats, Regional and Ethnic, ROTD, Techniques

Cantonese Roast Duck, from the Guangdong province, is a traditional way of cooking delectable meat, without vegetables, resulting in a glorious meal. Paired with rice and vegetables after cooking, the dish is representative of the best of Cantonese cuisine.

Cantonese Roast Duck

Prep time

12 hours 10 mins

Cook time

2 hours 30 mins

Total time

14 hours 40 mins

Author: Epicurus.com Kitchens

Recipe type: Main Course

Cuisine: Chinese

Serves: 6

Ingredients

1 duckling, rubbed inside and out with;
2 Tablespoons salt
2 Tablespoons Sherry
2 Tablespoons Hoisin sauce
2 Tablespoons dark corn syrup
1 teaspoon five spice powder
1 Tablespoon ground brown bean sauce

Instructions

Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and our until used up.
Preheat oven to 300 degrees.
Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool.
To serve, carve in the Chinese manner, bones and all. Or carve as you would poultry. If carved Chinese style, the duckling may be wrapped in foil after carving and frozen.
Reheat in foil in 300 degree oven for 30 minutes.

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