Cantonese roast duck is one of my absolute favorite things to eat. Traditionally eaten on the weekends or celebrations, this recipe is easy enough to make at home and doesn't require any special tools.
There are 2 special ingredients you will need which can be found at your local Asian grocery store or you can find them easily online. They are, maltose (syrup made from barley or rice) and Chinese red vinegar. DO NOT use red wine vinegar, they are two different things.
If you want to learn more about this dish, check out my blog www.cookingwithcheftuan.com
You will need:
1 whole duck ( wait until after the drying process to pluck out remaining feathers)
wire rack and sheet pan (metal meat hooks if you have them)
bamboo or metal skewer
Aromatics:
1 bunch of scallions
1 thumb size knob of peeled ginger
3-4 star anise
2 cloves garlic (don't go overboard here)
1 medium shallot
Cantonese BBQ sauce:
1/2 C hoisin sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp sesame oil
4-5 tbsp Chinese five spice powder
1 tsp black pepper
1 tsp white pepper
Mix to combine.
Scallion oil:
3-4 scallions, finely chopped
healthy pinch of salt
Ladle in hot oil (400F) over the scallions. Enough to cover the scallions.
Duck Sauce made from pan drippings:
Save all the pan drippings from the duck.
Also when you open up the duck, save all those juices.
Strain juices and add to a small sauce pot.
2 tbsp hoisin sauce
1 knob of ginger, sliced and slightly smashed
2 cloves garlic, smashed
3 stalks of scallions, chopped
4-5 tbsp water
blk pepper
salt to taste
Stir to combine and bring to a simmer. Give it a taste and adjust seasoning if needed.
Maltose water:
100 g maltose
120 g Chinese red vinegar
15-20 g kosher salt
2 3/4 C water
2 star anise
Combine and bring everything to a simmer. Whisk to dissolve the maltose.
4 C boiling water
you can season this water with salt if wish. A little less salty than the sea.
Steps:
1. Clean your duck. Remove excess fat from cavity and rinse out the blood.
2. If you have a meat hook and a place to hang the duck, do it. If not, place the duck on a wire rack and sheet pan and let dry for 2 hours. I was able to hang this over my sink and used a little fan on low speed to help dry out the duck.
3. While the duck is drying, make the sauce, the maltose water bath and prep your aromatics.
4. Once the duck has dried for 2 hours, stuff the duck with your bbq sauce and aromatics. Wipe any excess sauce that has gotten onto the skin. You don't want it to burn during roasting.
5. Sew up the duck with a skewer.
6. Bring your water and maltose bath up to a boil.
7. First baste is with the boiling water. Carefully ladle the boiling water all over the outside of the duck to tighten up the skin. (Don't worry about the excess feathers yet).
8. Next, baste the duck with the maltose water mix all over the outside of the duck like you just did with the boiling water.
9. Either hang this over your sink or use the wire rack like before for another 2 hours. You want your skin to be completely dry.
10. Place duck into the fridge for 24-48 hours. I think anywhere from 36-48 hours is the optimal time frame.
11. Pull duck out from fridge and let rest on the counter to come up to room temperature. Approximately 1 hour. Preheat your oven to 375F.
12. Place the duck in your preheated 375F oven for FIVE MINUTES. AFTER five minutes, turn the heat down to 350F and let roast for an additional 25 minutes. That is 30 minutes total.
13. After the initial 30 minutes, rotate the duck and roast for and ADDITIONAL THIRTY MINUTES for a total of 1 hour.
14. Removed duck and let rest on the counter.
15. (Optional but recommended) Place duck on wire rack above a container or pan to catch hot oil. Baste the duck with hot oil (400F) to crisp up the skin. You won't need too much oil, approximately 2 cups or so.
16. Let duck rest for 10 minutes. Remove skewer and open up the duck. Collect the drippings and make the sauce.
17. Carve the duck and serve.
