Authentic Cantonese Peking-Style Roast Duck
This recipe for Cantonese Peking-Style Roast Duck is adapted from an enduring Craig Claiborne classic, combining traditional techniques with rich flavors that will delight your family and friends. The duck is marinated overnight for maximum flavor, then steamed with boiling water for a crisp exterior. Following an initial high-temperature roast to achieve that signature golden-brown skin, the duck is slow-roasted to ensure tenderness and juiciness. This dish pairs wonderfully with steamed rice or pancakes, alongside hoisin sauce and sliced scallions for a true authentic experience. A perfect centerpiece for special occasions or holiday gatherings, this roast duck will impress with its richly flavored meat and crispy skin.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
duck
1 (5 lb, whole)
bean sauce
1 (tablespoon)
dry sherry or shaoxing wine
2 (tablespoons)
sugar
1.5 (tablespoons)
five-spice powder
0.5 (teaspoon)
light soy sauce
1 (tablespoon)
garlic
1 (clove, crushed)
star anise
0.5 (whole)
red wine vinegar
0.5 (cup)
honey
4 (tablespoons)
Instructions
1
Begin by trimming the duck: cut off the wing tips and second joints.
2
In a bowl, combine the bean sauce, dry sherry (or shaoxing wine), sugar, five-spice powder, light soy sauce, crushed garlic, and star anise. Rub this mixture generously inside the cavity of the duck to infuse it with flavor.
3
Securely sew the neck and tail openings of the duck to prevent the marinade from leaking out.
4
Bring 6 cups of water to a rolling boil in a large pot.
5
Position the duck on a rack in your sink. Carefully pour 3 cups of boiling water over the breast, ensuring it’s completely exposed. Then, turn the duck over and pour the remaining boiling water over the back, ensuring that every part of the duck is scalded.
6
After steaming, pat the exterior of the duck dry with paper towels. This step is crucial for achieving crispy skin.
7
In a separate bowl, combine red wine vinegar and honey with 1 cup of water. Heat this mixture over low heat, stirring until smooth. Once blended, brush it all over the exterior of the duck.
8
Using kitchen twine, create a loop around the neck of the duck and hang it in a cool, dry place overnight to dry out the skin. This step aids in achieving that desired crispness.
9
The next day, preheat your oven to 450°F (232°C).
10
Position the duck breast-side down on a rack in a roasting pan. Roast in the preheated oven for 6-10 minutes or until the skin is golden brown.
11
Using a towel for grip (avoid using a fork to prevent puncturing the skin), carefully turn the duck over. Continue roasting for an additional 8-10 minutes, checking to prevent burning.
12
Lower the oven temperature to 350°F (177°C), turn the duck onto its back again, and tent it with foil. Roast for about 20 minutes.
13
Next, reduce the heat to 300°F (149°C) and roast for an additional 10 minutes.
14
Further reduce the temperature to 250°F (121°C) and roast until the meat is tender. A meat thermometer should read almost 180°F (82°C) when inserted into the thickest part of the thigh.
15
Finally, increase the oven temperature back to 450°F (232°C), remove the foil, and roast for an additional 10 minutes to crisp up the skin.
16
Remove the roast duck from the oven, let it rest for a few minutes, and serve hot alongside your favorite sauces and accompaniments.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Authentic Cantonese Peking-Style Roast Duck.
What size duck is required for this recipe?
A 5 lb whole duck is needed.
What preparation is needed for the duck wings?
You should trim off the wing tips and the second joints.
What ingredients are used for the internal marinade?
The internal marinade consists of bean sauce, dry sherry or Shaoxing wine, sugar, five-spice powder, light soy sauce, crushed garlic, and star anise.
Why do you sew the neck and tail of the duck?
The neck and tail are sewn securely to prevent the marinade from leaking out of the cavity.
How much boiling water is used for scalding the duck?
A total of 6 cups of boiling water is used.
How is the boiling water applied to the duck?
You pour 3 cups over the breast and then turn the duck to pour the remaining 3 cups over the back.
What is a crucial step for achieving crispy skin?
Patting the exterior of the duck dry with paper towels after scalding is crucial for crispy skin.
What ingredients make up the exterior glaze?
The glaze is made from red wine vinegar, honey, and 1 cup of water.
How do you prepare the honey and vinegar mixture?
Heat the mixture over low heat and stir until it is smooth before brushing it onto the duck.
How should the duck be dried out overnight?
Hang the duck by its neck using kitchen twine in a cool, dry place overnight.
What is the initial oven preheat temperature?
The oven should be preheated to 450°F (232°C).
What is the starting roasting position for the duck?
The duck should start roasting breast-side down on a rack.
How long is the initial high-temperature roast?
Roast for 6 to 10 minutes until the skin is golden brown.
Why should you avoid using a fork when turning the duck?
You should avoid using a fork to prevent puncturing the skin; use a towel for grip instead.
At what temperature should the duck be roasted after turning it?
It continues roasting at 450°F for 8 to 10 minutes.
When do you lower the oven to 350°F?
Lower the temperature to 350°F after the initial high-heat roasting and skin browning is complete.
Do you use foil during the roasting process?
Yes, the duck is tented with foil when the oven temperature is reduced to 350°F.
How long does the duck roast at 350°F?
It roasts at 350°F for approximately 20 minutes.
What is the oven temperature for the second reduction?
The oven temperature is reduced to 300°F (149°C).
How long is the roast at 300°F?
The duck roasts at 300°F for an additional 10 minutes.
What is the final slow-roasting temperature?
The temperature is further reduced to 250°F (121°C).
What internal temperature should the duck reach?
The thickest part of the thigh should read almost 180°F (82°C) on a meat thermometer.
How do you finish the duck to ensure the skin is crisp?
Increase the heat back to 450°F, remove the foil, and roast for a final 10 minutes.
What are the recommended sides for this roast duck?
It is traditionally served with steamed rice or pancakes, hoisin sauce, and sliced scallions.
Can I use Shaoxing wine in this recipe?
Yes, the recipe allows for either dry sherry or Shaoxing wine.
How much five-spice powder is required?
The recipe calls for 0.5 teaspoons of five-spice powder.
Is garlic used in the preparation?
Yes, one crushed clove of garlic is added to the internal cavity marinade.
Should the duck be served immediately?
The duck should rest for a few minutes after being removed from the oven before serving hot.
What makes this duck recipe 'Cantonese Peking-Style'?
It combines traditional Cantonese internal marination with Peking-style techniques for drying and crisping the skin.