Simplified Cantonese-Style Roast Duck

Ingredients

• 1 whole duck Whole duck (about 2.5 kg) (Ideally bought frozen at an Asian grocery, thin skin and tender meat)
• 2 tablespoons Hoisin sauce (or Russian sauce) (For the inner stuffing)
• 1 tablespoon White sugar
• 1 tablespoon Garlic powder
• 1 tablespoon Ground ginger
• 2 tablespoons Five-spice powder
• 1 teaspoon White pepper
• 1 tablespoon Salt
• 4 cm Fresh ginger (Peeled and sliced into thin strips)
• 2 cloves Fresh garlic cloves (Peeled and cut in half)
• 2 stems Chives (stems) (Roots removed, used whole inside the duck)
• 1 liter Water (for the bath) (Boiling water to tighten the skin)
• 250 ml White vinegar
• 5 tablespoons Maltose (or honey) (Compact texture, to be diluted in the vinegar bath)
• 100 ml Water (for the sauce)
• 5 tablespoons Hoisin sauce (for the sauce)
• 1 teaspoon Sesame oil (Added at the end of cooking the sauce)

Instructions

1. Cleaning the duck

   Remove residual feathers with tweezers, trim excess fat at the tail end, check that the cavity is empty, rinse if needed and pat dry with paper towels.

   Time: PT20M

2. Preparing the spice mixture

   In a bowl, mix 2 tbsp hoisin sauce, 1 tbsp sugar, 1 tbsp garlic powder, 1 tbsp ground ginger, 2 tbsp five‑spice powder, 1 tsp white pepper and 1 tbsp salt. Add the mixture inside the duck, then place the chive stems, garlic cloves and fresh ginger if you haven't used them powdered.

   Time: PT10M

3. Trussing the duck

   Close the cavity with a wooden or metal skewer by piercing the tail end several times, then tie kitchen twine around both wings and the neck to keep the duck tightly closed.

   Time: PT5M

4. Blanching the duck

   Bring 2 L of water to a boil, pour the boiling water over the duck for 2 to 3 minutes to tighten the skin, then let dry for 10 minutes on a rack.

   Time: PT15M

5. Preparing the maltose glaze

   In a 1 L saucepan, combine 1 L water, 250 ml white vinegar and 5 tbsp maltose (or honey). Heat over medium heat until fully dissolved, then let cool.

   Time: PT5M

6. Basting the duck

   Baste the duck with the maltose/vinegar mixture for 4 to 5 minutes until a thin glossy layer coats the skin.

   Time: PT5M

7. Cooling and refrigerating

   Let the duck rest at room temperature for 15 minutes, then place uncovered in the refrigerator for 24 to 48 hours so the skin dries and the spices infuse.

   Time: PT15M

8. Preheating the oven and roasting

   Preheat a convection oven to 180 °C. Place the duck on the rack, a pan underneath to catch the fat and add a few glasses of water to prevent excessive drying. Roast for 90 minutes, turning the duck halfway through (45 minutes).

   Time: PT1H30M

   Temperature: 180°C

9. Resting the cooked duck

   Remove the duck from the oven and let rest for 20 minutes before carving, so the juices redistribute.

   Time: PT20M

10. Carving

    Remove the legs, neck and wings. Debone the thigh sections, slice the meat and arrange on the serving platter. Separate the drumsticks from the midsections, slice them as well and add to the plate.

    Time: PT10M

11. Preparing the sauce

    In a small saucepan, mix 100 ml water with 5 tbsp hoisin sauce. Bring to a boil for 3 minutes, remove from heat and stir in 1 tsp sesame oil.

    Time: PT5M

    Temperature: 100°C

12. Plating and serving

    Arrange the duck slices on a platter, lightly drizzle with hoisin sauce and serve immediately with steamed rice or sautéed vegetables.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

22 g

Fat

35 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole duck (about 2.5 kg): Duck breast, Duck breast (magret)
• Instead of Hoisin sauce (or Russian sauce): Soy sauce + honey mixture
• Instead of White sugar: Cane sugar
• Instead of Garlic powder: Fresh minced garlic (1 clove)
• Instead of Ground ginger: Fresh ginger (4 cm) grated
• Instead of Five-spice powder: Homemade blend of cinnamon, cloves, star anise, fennel, Sichuan pepper
• Instead of White pepper: Black pepper
• Instead of Salt: Sea salt
• Instead of Fresh ginger: Ground ginger (see above)
• Instead of Fresh garlic cloves: Garlic powder
• Instead of Chives (stems): Green onions
• Instead of White vinegar: Rice vinegar
• Instead of Maltose (or honey): Honey
• Instead of Hoisin sauce (for the sauce): Soy sauce + sugar + garlic mixture
• Instead of Sesame oil: Peanut oil

Equipment Needed

• Large bowl
• Wooden spoon
• Chef's knife
• Cutting board
• Kitchen tongs
• Wooden or metal skewer
• Cooking rack
• Oven-safe dish
• Oven thermometer (optional)
• 1 L saucepan
• Small saucepan
• Sieve or fine strainer (optional)

Critical Steps — Do Not Skip

• Thorough cleaning of the duck to remove feather residues.
• Blanch the duck to tighten the skin.
• Baste with the maltose‑vinegar mixture to obtain a slightly crisp skin.
• Refrigerate uncovered for 24‑48 h to dry the skin.
• Roast at 180 °C while monitoring the coloration.

Chef Tips from the Video

• Using a duck specifically intended for roasting (thin skin) makes achieving a smooth skin easier.
• For a more authentic taste, replace white sugar with full‑body cane sugar.
• Lightly sprinkle five‑spice powder just before serving to enhance aromas.

Troubleshooting

Storage

Refrigerator: Store leftover duck in an airtight container for 3 to 4 days.

Freezer: Cooked duck freezes for 2 to 3 months, well wrapped.

Room temperature: Do not leave the duck at room temperature for more than 2 hours.

Make-Ahead Tips

• The maltose glaze can be prepared the day before and kept in the refrigerator.
• The duck can be marinated 24 h in advance to save time on the day.
• Hoisin sauce can be made ahead and gently reheated before serving.