Cantonese Roast Duck
This is my go to recipe for a show-stopping Chinese Dinner. Plan ahead and allow 24 hours for the best results.
Ingredients
- 2 kg Duckling
For the Marinade
- 5 cloves of Garlic
- 2 pieces Stem Ginger finely grated
- 25 gr Brown Sugar
- 3 tablespoon Hoisin sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon Dark Soy sauce
- 3 Star Anise pods
For the Glaze
- 150 ml Runny Honey
- 150 ml Golden Syrup
- 1 tablespoon Rice Vinegar
- A few drops of red food colouring optional
- 100 ml warm water
Equipment
- A large food grade plastic bag
Instructions
- Take your duck remove any organs, the wing tips, wash thoroughly and drain.
- Mix all of the ingredients for the marinade in a large heavy-duty food safe plastic bag and carefully add the duck. Seal and shake then place in the bottom of your fridge. Leave overnight and turn over a couple times if possible.
- Remove the duck from the bag and wipe off the excess marinade then place on a rack in the bottom of your sink and carefully pour over a kettle of freshly boiled water. Pat dry and leave for a few minutes.
- Brush with the glaze and allow to dry. Then repeat two or three times so the duck is a nice even colour.
- Preheat your oven to 375 F / 190 C / Gas Mark 5
- Wrap the wings with foil to prevent the wings get burned and place breast sides down in an oven proof baking tray. Place the tray in the oven.
- Roast the duck for an hour and remove from the oven. Turn the oven up to 425 F / 220 C / Gas Mark 7.
- Very carefully remove the foil and return to the oven for another fifteen minutes until a deep brown colour and crisp.
- Remove from the oven again and rest for 10 minutes before cutting into pieces. Garnish and serve with hoisin sauce.
Notes
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