Cantonese roast duck is an iconic Chinatown favorite. There’s a reason why people wait out the door for this Chinese duck. Its glistening, crispy skin, combined with succulent, tender, and flavorful meat, is mouthwateringly delicious.

This foolproof Chinese roast duck recipe will guide you step by step to make the perfect, juicy duck. It will definitely be a show-stopper dish at your next Lunar New Year party that everyone will love.

Ingredients

Full measurements and ingredient links for this Cantonese roast duck recipe are provided in the recipe card below.

• Whole Duck: You will need a whole duck weighing 4-5 lbs for this roast duck recipe.

Dry Rub

• Salt: to season the duck.
• Five Spice Powder: adds a signature, fragrant warmth.
• Ginger Powder: for an added, earthy, pungent, spicy, more concentrated ginger flavor.
• Chicken Bouillon Powder: for added savory depth.
• Sugar: to balance the other savory flavors

Wet Marinade

• Red Fermented Tofu: jiang dou is a fermented bean curd. It adds a savory, rich umami flavor that is the base of the marinade.
• Shaoxing Wine: adds a complex, mellow, sweet, savory, fruity, and earthy flavor.
• Hoisin Sauce: adds a sweet, savory balance to the marinade.
• Oyster Sauce: adds a savory, salty, and slightly sweet flavor.
• Star Anise: adds a distinct, sweet warmth and aroma to the duck.
• Ginger, Garlic, and green onions: are the main aromatics.

Blanching

• Maltose: creates the signature glossy, lacquered finish and a subtle sweetness. It caramelizes more slowly than sugar or honey, which allows the duck to roast evenly without burning.
• Chinese Red Vinegar: adds the red color to the duck skin.
• Salt: for added seasoning to the skin.

Substitutions and Additions

Substitutions

• Duck legs or breasts: Instead of an entire duck, you can just use duck legs or breasts. Adjust the cooking time.
• Chee hou sauce: an alternative to hoisin sauce.
• Vegan oyster sauce: an alternative to oyster sauce.
• Apple cider vinegar: an alternative to Chinese red vinegar.
• Honey or brown sugar syrup: an alternative to maltose. However, it may not create the same shiny, crispy exterior.

Additions

• Mandarin peel: adds more brightness to the duck.
• Cinnamon stick: for added warmth.
• Ground bean sauce: adds more fermented flavor to the marinade.
• Ginger scallion sauce: is a classic pairing that enhances the duck. Find my ginger scallion sauce recipe here.

How to Make Cantonese Roast Duck

Marinate and Prepare the Duck

1. Remove any giblets from the cavity of the bird. Then remove the wing tips and feet if still attached. Use tweezers to remove any remaining pinfeathers. Rinse the inside and outside of the duck and pat it dry.

2. Thread a skewer through the skin at the top of the duck and tightly seal by tying twine underneath the skewer.

3. In a small bowl, mix together the salt, five-spice powder, ginger powder, chicken bouillon powder, and sugar.

4. In a separate mixing bowl, mix together the red fermented tofu, Shaoxing wine, hoisin sauce, and oyster sauce.

5. Evenly rub the duck inside with the dry rub. Then carefully pour in the wet marinade, and evenly marinate the inside. Add the star anise, ginger, garlic cloves, and green onion.

6. Close the tail the same way you sealed the top by threading a skewer through the skin and tying twine underneath the skewer.

7. Insert the air pump needle under the skin and inflate the skin until it separates from the meat. Move the needle all over the duck, pumping air into the skin until it inflates evenly.

Blanch the skin

1. In a large pot, bring water, maltose, Chinese vinegar, and salt to a boil over high heat.

2. Place the duck on a wire rack set over a baking sheet. Ladle the blanching liquid over the duck. Flip and repeat.

3. Once the duck has cooled. Place it uncovered in the refrigerator for at least 24 hours.

Roast the duck

1. Take your duck out of the refrigerator for 2 hours and pat it dry, removing any marinade or moisture. Preheat your oven to 450 F (232 C). And place the wire rack in the center position.
2. Roast the duck breast side down for 20 minutes. At 10 minutes, rotate the duck 180 degrees. After 20 minutes, reduce the heat to 350 F (176 C) and roast for another 30 minutes. Rotating the duck 180 degrees every 15 minutes. Rest the duck for 40 minutes.

3. Untie the tail-end skewer and carefully drain all the liquid from the cavity and the aromatics. Save the sauce for dipping. Then remove the other skewer.

4. Carve the duck first by slicing off the wings, drumsticks, and thighs. Then remove both breasts.

5. Serve the roast duck with either the duck marinade sauce, ginger scallion sauce, or plum sauce and enjoy!

Storage Instructions

Cantonese roast duck is best served the same day it is roasted and can sit out for up to 2 hours. After that, store in an airtight container in the refrigerator for up to 4 days once cooled.

Reheat: Reheat in the oven at 375 F (190 C) for up to 10 minutes until warm. Or air-fry at 350 F (175 C) for 5-7 minutes, until warm.

Freeze: You can store the duck in an airtight container in the freezer for up to 2 months. Defrost in the refrigerator before reheating.

FAQ

What tools will I need?

You will need the following items for this roasted duck recipe:

1. Metal skewers and twine to seal the duck close.
2. Tweezers to remove remaining pin feathers.
3. A small air pump to separate the skin from the duck.
4. A wire rack over a baking sheet is used to blanch and roast the duck.

Do I need to inflate the duck?

If you want crispy skin, then yes. Separating the duck skin from the meat will allow the fat to render cleanly, yielding crispy skin. It also helps the skin cook evenly when roasted. But if you don’t mind the skin being less crispy, you don’t need to pump it.

What is the difference between Peking vs. Cantonese duck?

Peking duck and Cantonese duck are from different regions of China. The main difference is in the skin. Cantonese roast duck has a lightly crisp, glossy skin, whereas Peking duck has shatter-crusted skin. Peking duck also has a minimal clean flavor that isn’t as deeply marinated as Cantonese duck. Peking duck is typically served with pancakes, hoisin sauce, and scallions, whereas Cantonese duck is served with ginger scallion sauce or plum sauce with rice.

Why is the duck air-dried before roasting?

Air-drying the duck helps the skin dry out, allowing the fat to render during roasting. This allows the skin to become crisp and glossy instead of rubbery.

Recipe