China / Main
Cantonese Roast Duck
This is a recipe for Cantonese roast duck or goose (燒鴨\燒鵝).
Ingredients
- light soy sauce2 tbsp
- dark soy sauce, optional, can use light soy sauce instead2 tbsp
- white wine, sherry, or Chinese cooking wine, 450 ml; or sherry or Chinese cooking wine2 cups
- Chinese five spice powder1 tsp
- Hoisin sauce2 tbsp
- dark soy sauce2 tbsp
- whole duck or goose, 1.3–2.6 kg; or goose3–6 lb
- green onions or 1 onion, or 1 onion3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 14 steps
Mix all marinade ingredients together.
Mix all glaze ingredients together.
Brush the marinade mixture all over the duck, inside and outside.
Brush some glaze mixture inside the duck cavity.
Sit duck breast-up on a rack in an open container.
Put in the refrigerator to chill overnight.
Preheat oven to 450°F (220°C)
Put ½–1 inch (2.5 cm) of water in a roasting pan—this catches the grease that comes out from the duck while roasting and prevents it from smoking.
Place green onions inside the duck cavity.
Place the duck on a roasting rack in the roasting pan. Roast the duck for 15 minutes.
Turn the duck breast-up, and roast for another 15 minutes.
Turn oven heat to 375°F (190°C), and roast the duck until the internal temperature reaches a minimum of 180°F (test between the thigh, the thickest part of the duck/goose, being careful not to touch the bone)
Brush the duck with glaze, turn oven up to 450°F (200°C), and roast again for about 10 minutes.
Carve and serve!
