Yang Sing’s Cantonese-Style Roast Duck
Food
Main Courses
Duck is amongst my favourite meats. It is versatile and rich but you simply cannot do it any better way than the Cantonese way; gently roasted until the skin is crispy, and yet sealing […]
5-10 Servings
Ingredients
Duck 1 whole (head on or off)
Ground ginger 1 tbsp
Sugar 1 tbsp
Five spice powder 1 tbsp
Hoisin sauce 1 tbsp
Fresh ginger 3-4 slices
White vinegar enough for basting
Muscavado sugar 50:50 dark to light, dissolved in water
Method
- Clean the duck thoroughly, inside and out, removing any fatty deposits or innards
- Massage the inside of the duck with the ground ginger, sugar, five spice powder, hoisin sauce, fresh ginger and seasoning
- Seal the duck with a long cocktail stick or skewer
- Mix together the vinegar and sugar/water mixture. Submerge the duck in boiling water for 15 seconds and then baste the duck with the vinegar/sugar water solution for the same amount of time
- Sit your duck in a cold fridge overnight until the skin feels papery
- Once ready to cook, pre-heat the oven to 150-180ºC and place the duck on a wire tray to cook. Turn regularly to ensure an even crispy skin for 45 mins to an hour
-
Serve whole, on the bone, straight from the oven with a side of steamed white rice and a drizzle of sweetened soy sauce
