Photograph of the finished Cantonese roast duck

China · Vịt quay Quảng Đông

Cantonese roast duck

2 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 1.6 kg
  • Photograph of Maltose Maltose 100 g
  • Photograph of Rice vinegar Rice vinegar 120 ml
  • Photograph of Five-spice powder Five-spice powder 20 g
  • Photograph of Sweet black bean sauce Sweet black bean sauce 120 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Shaoxing Wine Shaoxing Wine 100 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Salt Salt 32 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Rub black bean paste, five-spice powder, ginger, garlic, and wine into the duck's cavity, then sew the opening shut.
  2. 2 Separate the skin from the meat by blowing on it or gently using a spoon to poke around the neck; this gap is necessary for the skin to puff up and become crispy.
  3. 3 Blanch the leather in boiling water for 30 seconds to shrink it, then dry it.
  4. 4 Apply a mixture of malt extract and vinegar to the skin, then air dry for 12 hours until the skin is tight and dry.
  5. 5 Bake at 200 degrees for 35 minutes, then lower the temperature to 170 degrees and bake for another 30 minutes, collecting the dripping fat in the tray below.
  6. 6 Let it rest for 15 minutes, then chop it into pieces and dip it in the sauce that has seeped from the duck's belly.

With an appliance

  • Air fryer 2 hr

    For a quarter of a duck: steam over medium heat at 180 degrees for 25 minutes (skin down), flip, then bring to 200 degrees for 12 minutes to crisp the skin.

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