Savory Cantonese Roasted Duck

1. Prepare the Duck

Trim excess fat, remove the wing tips, feet, and head if desired, and clean out any remaining pinfeathers and internal organs. Rinse the duck under cold water and pat it completely dry with paper towels.

2. Season the Cavity

Mix the fine sea salt, five-spice powder, sugar, sand ginger powder, and Shaoxing wine in a small bowl. Rub this mixture thoroughly inside the cavity of the duck. Place the duck in the refrigerator and let it marinate for about an hour.

3. Prepare the Cooked Marinade

Combine the chee hou sauce, warm water, ground bean sauce, hoisin sauce, oyster sauce, and red fermented bean curd in a small bowl. Heat the neutral oil in a saucepan over medium heat, then add the fresh ginger slices, garlic, scallion, bay leaves, star anise, cassia cinnamon stick, and dried mandarin orange peel. Cook until the aromatics release their fragrances. Add the sauce mixture to the pan, bring it to a simmer, and let it cook for a few more minutes. Remove from heat and allow it to cool.

4. Marinate the Duck

Once the marinade has cooled, pour it into the duck cavity, ensuring the inside is well coated. Seal the cavity using a metal skewer or butcher’s twine. Hang the duck in a cool, dry place for several hours or preferably overnight.

5. Roast the Duck

Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan, and pour the hot water into the pan. Roast the duck for about 1.5 to 2 hours, or until the skin is golden brown and the meat is tender.

6. Rest and Serve

Remove the duck from the oven and let it rest for about 15 minutes. Carve the duck into pieces and serve.