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Cantonese-style Oven Roasted Duck

Cantonese-Style Oven Roasted Duck: Succulent and Homemade Delight

This Cantonese-style Oven Roasted Duck is a flavorful masterpiece, perfect for gatherings and celebrations.
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Prep Time 10 hours
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 11 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cantonese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 1 whole Duck Opt for a smaller duck if cooking for fewer people.
  • 2 tbsp Kosher Salt Can substitute with sea salt.
For the Marinade
  • 2 tbsp Five Spice Powder Store-bought blend works well.
  • 1 tbsp Cinnamon Powder Ground nutmeg can be used instead.
  • 2 tbsp Brown Sugar Can be substituted with honey or maple syrup.
  • 1/4 cup Soy Sauce Tamari is a good gluten-free option.
  • 2 tbsp Hoisin Sauce Oyster sauce can be a substitute.
  • 1 tsp Black Peppercorn Ground black pepper can be used as a substitute.
  • 1 inch Ginger Fresh ginger, grated ginger can be a substitute.
  • 1 strip Lemon/Orange Peel Zest from any citrus fruit can be used.
  • 2 pieces Star Anise Replace with anise extract if pressed for time.
For the Sauce
  • 1/2 cup Duck Juice (from roasting) Monitor flavor and add more water if necessary.
  • 2 tbsp Balsamic Vinegar Can substitute with red wine vinegar.
  • 1 tbsp Honey Agave syrup is a good vegan substitute.
  • 1/2 cup Additional Water Chicken broth can add extra flavor.
  • 1 tbsp Kosher Salt (for sauce) Always adjust to taste.
For Final Touches
  • 2 tbsp Green Onion Scallions are a good substitute.

Equipment

  • Oven
  • Roasting pan
  • Rack
  • Saucepan
  • Toothpicks

Method
 

Step-by-Step Instructions
  1. Marinate the Duck: Dry the duck with paper towels, combine marinade ingredients, rub half inside and coat outside, secure cavity, refrigerate for 6-12 hours.
  2. Prepare the Boiling Mixture: Boil 2 cups of water with grated ginger, vinegar, and honey for about 5 minutes, then let cool.
  3. Coat and Dry the Duck: Coat the marinated duck with boiling mixture, refrigerate for 24-48 hours to dry.
  4. Roast the Duck: Preheat to 380°F, roast for 15 minutes, lower to 300°F, brush with balsamic, roast for another 15 minutes with basting.
  5. Final Roasting: Cook until internal temperature reaches 165°F, then roast an additional 10 minutes for a caramelized finish.
  6. Rest and Carve the Duck: Let rest for 8-10 minutes before carving, remove toothpicks, slice and enjoy.
  7. Make the Duck Sauce: Combine duck juices, hoisin, water, and salt in a saucepan, boil and reduce until flavors intensify.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 80mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Ensure to follow brining and basting tips for a perfect roast. Serve with sides like Jalapeno Popper Roasted Potatoes for a complete meal.

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