Authentic Cantonese Roast Duck Recipe ( text only)
1. Rinse
the duck inside and outside, pat dry with paper towels. Chop off the feet, head
and wing tips. Remove and discard excess fat from body cavity and neck.
2. Prepare
the dry rub:
sugar. 30g
salt 20g
Licorice powder 10g.
Chicken Bouillon - Chicken Powder 30g
kencur powder 10g.
five-spice powder 15g
Add the ingredients above in a bowl, mix well
and rub the mixture all over the duck and inside the cavity. Keep it in the
fridge for at least 1 hour.
3. Prepare
the marinade:
Sugar 10g
Fermented bean curd 3 cubes (mash them with a
fork)
Soybean （yellow bean） sauce 30 g.
Chu Hou Paste 30g
Hoisin Sauce 15g
Oyster sauce 30g
Chinese rose wine—30g
Scallions-15g（cut into
5 cm pieces）
Ginger-20g (cut into shreds）
Garlic-15g（sliced）
Onion 30g (chopped)）
In another bowl, add the ingredients above and
mix well.
4. Pour
the marinade inside the cavity and rub it all over. Use a stainless Steel
Skeweror a bamboo skewer to
sew up the cavity of the duck.
5. Blow
air under the skin of the duck with an air compressor until the duck inflates
like a balloon . (I don’t have air compressor, so I use an air pump instead😄)
(Note：Insert the tube
under the skin around the neck, press the cavity and hold the neck tightly to
ensure that no air leaks out. Don't forget to flip over the duck to blew air
into the back area.
6. Prepare
a big pot of boiling water and a bit pot of iced water.
7. Hang
the duck over the pot with a S-shaped hook on the duck’s neck. Use a ladle to
pour boiling water all over its body. (About 1 minute)
8. Immediately pour iced water all over its body. (About 2 minutes). Then pat dry with paper
towels.
9. Prepare
the glaze sauce:
Rice vinegar-300ml
Chinese red vinegar-100 ml
Maltose-100g
Add the ingredients above to a deep pan or a pot, melt the maltose over medium heat, then turn off the heat.
Wait for it to cool down to room temperature,
then add 50ml Chinese rose wine and mix well.
10. Hang the duck over the deep pan. Use a ladle to pour the glaze sauce all over its body. (Pour the glaze sauce for about 2 minute) 【Don’t forget to pour on the legs, wings and neck area 🙂】
11. To
air dry duck skin:
Method A: Hang the duck up and leave it in a cool well-ventilated place to air-dry for about 8 hours；
or
Method B: Set a roasting rack in a roasting
pan, place the duck on the rack, place it in the fridge for 48 hours.
12. To
roast the duck：
Preheat the oven to 220 Degrees(about 15 minutes). Put the duck on a roasting rack in a roasting pan , place in the middle of the oven. Roast it at 220 degrees ( top and bottom heat) for 15 minutes, then roast at 180 degrees ( top and bottom heat) for 50 minutes.
Done.Bon Appétit!!😋
P.S. The gravy from the cavity of this roasted
duck is the best dipping sauce for this dish! Yum！😋
