This is one of our family’s favourites. My boys love my Cantonese roast duck. I usually prepare it the night before so the duck is marinated for at least 24 hours. There are many recipes out there, but I find that this is one of the easy ones and it’s of course tried, tested, tweaked and tasted.
Ingredients (serves 6)
- 1 duck
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 1 tablespoon Oyster Sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons Hoisin sauce
- 2 tablespoons honey
- 2 tablespoon dark soya sauce
- 1 teaspoon Chinese vinegar
- 2 teaspoons 5 spice powder
- Garnish with cucumber, spring onions, coriander leaves and a dash of sweet soy sauce mixed with dark soy sauce
Firstly, rub the duck inside and out with all the ingredients above. Leave to marinate in the refrigerator for at least 24 hours.
Preheat the oven to 160C. Place the duck in the oven breast side up. To keep the moisture, place a bowl of water in the oven.
After 30 minutes, turn the duck over and continue roasting for a further 30 minutes.
Now, turn the oven up to 180C with the duck breast side up, drizzle a teaspoon of honey, and roast for a further 20-30 minutes (depending on the weight of the bird).
I usually chop the roast duck the Chinese style, with bones on (though my husband much prefers the boneless option).
Serve with dash of sweet soy sauce mixed with dark soy sauce. Garnish with cucumber, spring onion (cut lengthwise) and coriander leaves.
Enjoy with a bowl of steamed jasmine rice. Bon appetit!