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Simplified Cantonese-Style Roast Duck
Homemade version of Cantonese roast duck, easier than the Peking version. The duck is marinated with a spice blend, brushed with maltose and vinegar, then roasted in the oven until the skin is slightly crisp and the meat tender. Served with a quick hoisin sauce.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle raw duck with separate utensils to avoid cross‑contamination.
- • Boiling water can cause severe burns; pour slowly and wear protection.
- • The oven reaches 180 °C – use kitchen gloves when handling the rack.
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