Cantonese Roast Duck
This is a recipe for Cantonese roast duck or goose (燒鴨\燒鵝).
Source and licence
"Cantonese Roast Duck" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cantonese_Roast_Duck, revision 4511498), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cantonese_Roast_Duck&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4511498
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 Tbsp light soy sauce
- 2 Tbsp dark soy sauce (optional, can use light soy sauce instead)
- 2 cups (450 ml) of white wine, sherry, or Chinese cooking wine
- 1 tsp Chinese five spice powder
- 2 Tbsp Hoisin sauce
- 2 Tbsp dark soy sauce
- 3–6 lb (1.3–2.6 kg) whole duck or goose
- 3 green onions or 1 onion
Method
- 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!