Cantonese Roast Duck

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Cantonese Roast Duck is a showstopping centerpiece from Guangdong's legendary roast meat tradition, prized for its glassy mahogany skin and richly spiced meat. The bird is marinated in an aromatic five-spice blend, air-dried until the skin tightens, then roasted at high heat and finished with a glossy maltose glaze. Served with steamed pancakes, scallions, cucumber, and hoisin, it turns any dinner into a festive occasion.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 38 gFat
• 11 gSaturated Fat
• 14 gCarbs
• 1 gFiber
• 11 gSugar
• 36 gProtein
• 1180 mgSodium
• 470 mgPotassium
• 45 mgCalcium
• 4.5 mgIron
• 4 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the duck

• 1 whole duck (5 to 6 lbs), giblets removed and patted very dry
• 2 tablespoons five-spice powder
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground white pepper
• 1 tablespoon granulated sugar

For the marinade

• 6 cloves garlic, smashed
• 1 inch fresh ginger, sliced
• 4 scallions, cut into 2-inch lengths
• 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil

For the maltose glaze

• 3 tablespoons maltose (or honey as a substitute)
• 2 tablespoons hot water
• 1 tablespoon rice vinegar
• 1/2 teaspoon soy sauce

Directions

1. Place the duck breast-up on a rack set over a tray. Use a fork to prick the skin (avoiding the flesh) all over, then pat thoroughly dry with paper towels.
2. Stir together the five-spice powder, salt, white pepper, sugar, garlic, ginger, scallions, soy sauce, Shaoxing wine, hoisin sauce, and sesame oil to form a coarse paste.
3. Rub the marinade generously over the duck, including inside the cavity, then tuck the aromatics into the cavity. Place uncovered in the refrigerator to marinate for at least 4 hours or up to overnight.
4. Remove the duck from the refrigerator and pat the skin completely dry. Set it on a rack over a tray and leave it uncovered in a cool spot or back in the fridge for 2 to 4 hours to dry the skin until it feels tight and papery.
5. Preheat the oven to 400°F (200°C). Place the duck breast-up on a roasting rack set inside a roasting pan and pour 1 cup of water into the pan. Roast for 60 to 75 minutes, basting occasionally with pan juices, until the skin is crisp and a thermometer inserted into the thickest thigh reads 170°F.
6. Meanwhile, warm the maltose with the hot water in a small saucepan until it loosens into a syrup, then whisk in the rice vinegar and soy sauce. Brush the glaze generously over the duck and roast for 5 more minutes to set.
7. Transfer the duck to a cutting board and let rest for 15 minutes before carving. Chop through the bones into bite-sized pieces, arrange on a platter, and serve with steamed pancakes, sliced scallions, cucumber, and hoisin sauce.

Cook’s Notes

• Drying the skin thoroughly before roasting is the single most important step for achieving crisp, glassy skin; do not skip the air-dry stage.
• If maltose is unavailable, honey or a 1:1 mix of honey and rice syrup makes an effective, slightly sweeter substitute for the glaze.
• Piercing only the skin (not the meat) with a fork helps render fat and prevents the skin from puffing away from the flesh during roasting.
• For extra color, increase oven temperature to 425°F for the final 10 minutes, watching carefully to avoid burning the glaze.
• Save the rendered duck fat from the roasting pan to roast potatoes or fry rice for an intensely savory side dish.

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