Cantonese Roast Duck
Why this recipe works
- Glossy, crisp skin: Starting the duck in a hot oven helps tighten the skin and begin rendering the fat before the gentler roast finishes the meat.
- Aromatic depth: Five-spice, soy sauce and Shaoxing wine season the duck with a savoury, lightly sweet and fragrant base.
- Balanced richness: Rice vinegar in the glaze and the ginger-spring onion dip cut through the natural fattiness of the duck.
Get the most out of this recipe
Authenticity notes
- Cantonese roast style: The recipe reflects the Cantonese siu mei approach: richly seasoned roast meat with glossy skin, served sliced rather than shredded.
- Adapted for a home oven: Instead of specialist hanging-roast equipment, the duck is cooked on a rack over a tin so heat can circulate and rendered fat can drip away.
Ingredient notes
- Barley malt syrup: Barley malt syrup gives the glaze its sticky, lacquered finish; honey works as a substitute but produces a slightly lighter result.
- Rice vinegar balance: The vinegar keeps the glaze from tasting too sweet and helps sharpen the finish against the richness of the duck.
- Dry skin matters: Patting the duck thoroughly dry before roasting is essential for good colour and a cleaner, crisper finish.
Timing notes
- Mostly roasting time: The active work is limited, but the recipe needs enough time for seasoning, roasting, resting and the final glaze.
- Rest before carving: Resting after roasting and again briefly after glazing helps the juices settle and makes the duck easier to slice cleanly.
- Best served soon after glazing: The skin is at its best while still glossy and slightly tacky from the final high-heat finish.
Common mistakes
- Watch the final glaze: The malt syrup glaze can darken quickly, so keep a close eye on the duck during the final hot roast.
- Control uneven browning: If the breast colours faster than the rest of the duck, loosely cover that area with foil while the thighs finish cooking.
- Do not baste with pan juices: Basting with rendered fat or juices during roasting will soften the skin and work against the crisp finish.
Equipment you'll need
Ingredients
Instructions
- Pat the duck very dry inside and out, then place it on a rack set over a roasting tin. In a bowl, mix the five spice, caster sugar, light soy sauce and Shaoxing wine, then rub it all over the duck, including the cavity. Leave at room temperature for 30 minutes while you heat the oven.
- Heat the oven to 220°C (430°F). Roast the duck for 20 minutes to start rendering the fat and tightening the skin. Reduce the oven to 180°C (355°F).
- Continue roasting for 55 to 65 minutes, turning the tin once for even colouring, until the skin is deep golden and the thickest part of the thigh reads 75°C (170°F). If the skin is browning too quickly, loosely cover the breast area with foil. Lift the duck out to a board and rest for 15 minutes.
- While the duck rests, warm the barley malt syrup in a small saucepan over low heat until fluid, then whisk in the rice vinegar. Brush the glaze all over the duck, then return it to the oven for 8 to 10 minutes at 220°C (430°F) until glossy and slightly tacky. Rest for 5 minutes before carving.
- For the dip, peel the ginger and finely grate it, then finely slice the spring onion. Stir the ginger and spring onion together with the sesame oil and 1 tbsp of the duck roasting juices from the tin. Slice the duck and serve with the ginger and spring onion dip.
Recipe notes
Tips
- For the crispest skin, keep the duck as dry as possible before roasting and avoid basting it with pan juices during the cook.
- If you are serving children, offer the dip on the side and keep the spring onion slices a little thicker for a milder bite.
Substitutions
- Replace rice vinegar with white vinegar for a sharper, more direct acidity in the glaze.
- Replace barley malt syrup with honey for a slightly lighter, floral sweetness and a less sticky finish.
Storage
- Refrigerate up to 3 days
- Cool the duck quickly, then refrigerate in an airtight container. Reheat slices on a baking tray in a 180°C (355°F) oven until piping hot; keep an eye on the skin as it can darken. Freeze carved meat (not the dip) for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (35min active)
- Difficulty: Advanced
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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