Cantonese Roast Duck
This chicken builds whole duck, chinese five spice powder and shaoxing rice wine into a comforting meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Soy
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Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the duck inside and out, pat it completely dry, and trim away excess neck skin and any loose fat from the cavity.
- Make the marinade by mixing the five spice powder, light soy sauce, dark soy sauce, rice wine, hoisin and minced garlic; rub two-thirds of it through the cavity along with the ginger slices and green onions, then loop kitchen string to tie the legs and seal the opening with a skewer.
- Bring the duck to the sink and slowly ladle the boiling water over the skin all over until it tightens and turns slightly opaque, then pat dry again and brush the outside with the honey thinned with the remaining marinade.
- Hang or rest the duck uncovered on a rack in the refrigerator for at least 6 hours, or overnight, so the skin dries thoroughly for a crisp roast.
- Heat the oven to 200 C (400 F) and roast the duck breast-side up on a rack over a tray for about 30 minutes, then reduce to 180 C (350 F) and continue roasting for 60 to 75 minutes, basting once.
- Roast until the skin is deep mahogany and crisp and the juices run clear, with the thickest part of the thigh reaching at least 74 C (165 F) on a thermometer.
- Rest the duck loosely tented with foil for 15 minutes, then chop through the bone into bite-size pieces and serve with the pan juices and extra hoisin alongside.
You'll use: Oven Β· Pan Β· Saucepan
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Honey
- maple syrup Β· agave
Tips & common questions
How long does Cantonese Roast Duck take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cantonese Roast Duck is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Roast duck Cantonese styleCNE.jpg by CNEcija12345, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.