Duck · Mains · Rice · Uncategorized

Cantonese Roast Duck 粤式烧鸭


I love cantonese style roast and the other day, when i ordered this dish with duck legs, i got a shock when i got the bill. It was really expensive! Since i love duck legs, Ben loves duck breasts, I bought a whole duck and butchered it myself, pack them up individually and i can make a couple of different dishes out of a $13 duck. The recipe is adapted from The Meatmen and i must say it was amazing and satisfying! I used only 2 duck legs but of course it will work for a whole duck using the same method.


  1. 1 large duck
  2. Dry rub (blended): 1 tbsp sichuan peppercorns, 1tbsp salt, 1 tbsp five spice
  3. Poaching liquid: 3 litres water, 1/4 cup light soy sauce, 1/4 cup huadiao wine, 1/2 cup rice vinegar/mirin, 1/2 cup honey
  4. Sauce:
  5. 2 tbsp light soy sauce
  6. 2 tbsp huadiao wine
  7. 2 tbsp dark soy sauce
  8. 2 tbsp sugar
  9. 2 tbsp hoisin sauce
  10. 1 tbsp minced garlic
  11. 1 tbsp minced ginger
  12. 2 star anise, broken
  13. 1 tsp five spice


  1. Rub duck with dry rub ingredients and refrigerate for about 2 hours.
  2. Combine all ingredients for poaching liquid. Bring to boil and poach duck by pouring the boiling liquid over it. Repeat 2-3 times until skin tightens.
  3. Pat dry duck thoroughly. Hang to air dry for about 4 hours.
  4. For the sauce, add oil in the pan and fry garlic, star anise and ginger until fragrant. Add in all other ingredients  and fry until sauce is thick.
  5. In a preheated oven, roast duck at 200 deg, breast side up for 25 mins.
  6. Flip duck and roast for another 25mins.
  7. Flip again and roast for another 10 mins or until golden.
  8. Serve with rice or rice cooker chicken rice and drizzle sauce over it.

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