Cantonese Roast Duck

Cantonese Roast Duck 烤鴨 does need a little more love and care but it’ll be worth it. This is how all the authentic Chinese restaurants tackle this classic dish and no shortcuts are taken. 

Imagine biting into the crispy skin of the duck then getting that juicy meat - this is what it’s all about.

Gluten Free.
Part 1: The Marinade
  • 1 tbs grated ginger
  • 2 cloves garlic, grated
  • 1 scallion, thinly sliced
  • ½ tbs salt
  • ½ tbs brown sugar
  • 1 tbs light soy sauce
  • ½ tbs dark soy sauce
  • 2tbs Shaoxing rice wine
  • 1 tsp five spice
  • 1 whole duck, defrosted
  • 1 empty wine bottle
Part 2: The Glazing
  • 1 tbs rice vinegar
  • 2 tbs water
  • Plum sauce, to serve
What to do:
  1. Mix all the marinade ingredients together in a basin and rub it into the duck. Leave the duck to marinade overnight
  2. Carefully drain the marinade into a small saucepan and cook until it boils. Then set it aside
  3. Boil 2 - 3 litres of water in a large pot (this is going to make the skin extra crispy)
  4. Put the wine bottle in the duck then stand the duck in a clean sink
  5. Wear clean washing gloves and use a ladle to carefully pour the hot water onto the duck and make sure you get every part of the duck
  6. Leave the duck to dry
  7. Preheat oven to 220℃
  8. Place the duck onto a baking tray
  9. Baste the duck with the marinade about 4 times while it’s cooking to keep it moist and delicious. Roast for 35 minutes
  10. After the 35 minutes are up, turn the duck over and continue to roast. Baste it another 2 times
  11. Serve with warmed plum sauce
Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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