Cantonese Roast Duck Recipe

Cooking Directions

• STEP 1.Clean the duck thoroughly and pat it dry with paper towels.
• STEP 2.In a bowl, mix together soy sauce, hoisin sauce, honey, and Chinese five-spice powder to make the marinade.
• STEP 3.Rub the marinade all over the duck, including the cavity, and let it marinate in the refrigerator for at least 4 hours or overnight.
• STEP 4.Preheat the oven to 375°F (190°C). Place the marinated duck on a rack in a roasting pan and roast for about 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
• STEP 5.Remove the duck from the oven and let it rest for 10 minutes before carving.
• STEP 6.Serve the Cantonese Roast Duck with steamed rice and your favorite vegetables for a complete and satisfying meal.

Cooking Tips

• To achieve a crispy skin, you can pour boiling water over the duck before roasting to tighten the skin.
• Make sure to let the duck rest after roasting to allow the juices to redistribute and the meat to become more tender.
• For an extra flavorful twist, you can add some sliced ginger and garlic to the marinade.

Storage and Serving

• Leftover roast duck can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the duck in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the Cantonese Roast Duck as a main dish with steamed rice and stir-fried vegetables, or use it as a filling for pancakes or buns.