A traditional Cantonese-style roast duck with a rich and flavorful marinade.
2880 minutes
A traditional Cantonese-style roast duck with a rich and flavorful marinade.
Long Island (Pekin) Duckling
0 lb
Hot Water
cups
tablespoons
Five-Spice Powder
teaspoons
teaspoons
teaspoons
Shaoxing Wine
tablespoons
Chee Hou Sauce
tablespoons
tablespoons
Ground Bean Sauce
tablespoons
tablespoons
Oyster sauce
tablespoons
Red Fermented Bean Curd, a mix of solids and liquid
tablespoons
teaspoons
Fresh Ginger, 1/8-inch-thick slices
each
Garlic Clove, sliced
each
Scallion, white and green parts cut into 2-inch pieces and smashed
each
each
Star Anise, segments broken apart
each
Chinese Cassia Cinnamon Stick, about 3 inches long, broken into small pieces
each
Dried Mandarin Orange Peel, broken into a few small pieces
each
cups
Chinese Red Vinegar
tablespoons
Maltose
tablespoons
teaspoons
1. Trim and Clean the Duck
Start by trimming any excess fat from the duck and removing the wing tips, feet, and head if you prefer. Make sure to remove any pinfeathers and internal organs. Give the duck a good rinse under cold water and pat it dry thoroughly with paper towels. This step ensures even cooking and a clean, dry duck is essential for a crisp skin.
2. Season the Duck Cavity
Mix together the sea salt, five-spice powder, sugar, and sand ginger powder in a small bowl. Rub the inside of the duck cavity with Shaoxing wine, then follow with the prepared spice mixture. Place the duck in the refrigerator for an hour to allow the flavors to penetrate the meat deeply.
3. Make the Cooked Marinade
While the duck is chilling, prepare the marinade. In a small bowl, combine the chee hou sauce, warm water, ground bean sauce, hoisin sauce, oyster sauce, and red fermented bean curd. Heat the neutral oil in a saucepan over medium heat. Add the fresh ginger slices, garlic cloves, scallion pieces, bay leaves, star anise, cinnamon stick, and dried mandarin orange peel. Cook briefly until fragrant, then pour in the sauce mixture. Let it come to a simmer, then remove from heat and allow it to cool completely. This step is crucial as it deepens the flavor complexity of the marinade.
4. Marinate and Seal the Cavity
Pour the cooled marinade into the cavity of the duck, making sure to coat it thoroughly. Keep the exterior of the duck clean to ensure even roasting. The marinade will infuse the duck with deep, rich flavors. Once the cavity is well-coated, set the duck aside.
Incorporate orange or lemon zest into the marinade, and consider stuffing the duck cavity with citrus wedges before roasting. This will add a refreshing brightness to the duck's flavor.
Instead of serving with the traditional plum sauce, try a hoisin-based sauce with a touch of sesame oil and freshly grated ginger, or a black bean garlic sauce for a deeper umami experience.
Experiment with different glazing ingredients. Instead of the traditional honey or maltose, try a maple syrup glaze, a balsamic reduction, or even a pomegranate molasses to add unique undertones.
If you have access to a grill, finish the duck over indirect heat to impart a smoky flavor. Wood chips like applewood or cherry can add a subtle sweetness.
Introduce a little heat by adding chili flakes, hot sauce, or finely chopped fresh chilies to the marinade. This will give the duck a spicy dimension that complements the savory notes.
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