Cantonese Duck

Indulge in the rich and authentic flavors of Cantonese Duck, a show-stopping dish that combines crispy, golden-brown skin with tender, juicy meat infused with fragrant spices. This recipe begins with a whole duck rubbed in Chinese five-spice powder and stuffed with aromatics like ginger, star anise, and green onions for a deeply savory taste. A quick blanching in soy sauce-infused water ensures the perfect crispy skin, while a luscious glaze of honey, hoisin sauce, and Shaoxing wine creates a caramelized finish during roasting. Whether served with steamed rice, Chinese pancakes, or vibrant stir-fried veggies, this classic Cantonese recipe promises a restaurant-quality dining experience at home. Perfect for special occasions or weekend feasts, this dish is a must-try for lovers of Chinese cuisine!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 1 3-4 lbs Whole duck
• 2 tablespoons Salt
• 1 teaspoon Chinese five-spice powder
• 2 whole pieces Star anise
• 2 inches, sliced Ginger
• 4 stalks, cut into thirds Green onions
• 6 tablespoons Soy sauce
• 3 tablespoons Shaoxing wine (Chinese cooking wine)
• 4 tablespoons Honey
• 2 tablespoons Hoisin sauce
• 2 tablespoons Rice vinegar
• 4 cups Water
• 1 tablespoon Oil

Directions

Step 1

Clean the duck thoroughly by rinsing under cold water and pat it dry with paper towels. Remove any excess fat and trim the tail area as needed.

Step 2

Rub the exterior of the duck with 1 tablespoon of salt and pat it dry again. Sprinkle the Chinese five-spice powder evenly over the entire skin.

Step 3

Stuff the cavity of the duck with star anise, sliced ginger, and green onions.

Step 4

In a large stockpot, bring 4 cups of water to a boil. Add 3 tablespoons of soy sauce and 2 tablespoons of Shaoxing wine.

Step 5

Carefully lower the duck into the boiling water using tongs, breast side up, and blanch for 2-3 minutes. This helps tighten the skin for a crispier roast. Remove the duck and place it on a wire rack to drain and air-dry completely for at least 1 hour. You may use a fan for quicker drying if necessary.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

Prepare the glaze by combining honey, hoisin sauce, remaining soy sauce, rice vinegar, and 1 tablespoon of Shaoxing wine in a small saucepan. Simmer gently over low heat for 3-5 minutes until slightly thickened.

Step 8

Brush the glaze evenly over the surface of the duck. Repeat this process every 20 minutes during cooking to build up a beautiful caramelized layer.

Step 9

Place the duck on a roasting rack in a shallow pan and roast in the preheated oven for 90 minutes, flipping the duck halfway through to ensure even cooking. The skin should be golden brown and crispy.

Step 10

Once cooked, allow the duck to rest for 10 minutes before carving. Serve with steamed white rice, Chinese pancakes, or stir-fried vegetables for a full Cantonese-style meal.

Nutrition Facts

Serving size	(2753.9g)

Amount per serving	% Daily Value*
Calories	5210.5

Total Fat 418.9g	0%
Saturated Fat 130.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1361.7mg	0%
Sodium 22632.2mg	0%
Total Carbohydrate 106.9g	0%
Dietary Fiber 5.6g	0%
Total Sugars 81.0g
Protein 272.2g	0%

Vitamin D 0IU	0%
Calcium 359.9mg	0%
Iron 27.5mg	0%
Potassium 2882.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.3%

Protein: 20.6%

Carbs: 8.1%