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a whole roasted duck put on a wooden board next to slices of cucumber and green onion.

Cantonese-style Oven Roasted Duck

Nothing can beat this Cantonese-style oven roasted duck. With this recipe, you'll get a beautifully cooked whole duck juicier and even more tender than any store-bought one.
4.86 from 7 votes
Prep Time: 30 minutes
Cook Time: 55 minutes
Cure & rest: 1 day 6 hours 30 minutes
Total Time: 1 day 8 hours 10 minutes
Servings: 4 people
Calories per serving: 514kcal
Author: Tu

Ingredients 

  • 1 whole duck ~ 6lb (2.5kg)

Marinade mixture

  • 3 tbsp five spice powder
  • 2 tbsp cinnamon powder
  • 3 tbsp brown sugar
  • 3 tbsp Kosher salt
  • 3 tbsp soy sauce
  • 5 tbsp hoisin sauce
  • 3 tbsp black peppercorn
  • 3 pieces lemon peel or orange peel
  • 6 pieces star anise
  • 3 stalks onion green white part

Boiling mixture

  • 8 c water
  • 3 stalk green onion
  • 1 small ginger sliced
  • 1 c vinegar
  • 1 c honey

Others

  • 1 tbsp honey
  • 2 tbsp balsamic vinegar

Duck sauce

  • ¾ c duck juice from roasted duck
  • ½ c Hoisin sauce
  • 1 c water
  • tsp Kosher salt

Instructions

Marinade Process

  • Pat the duck skin and its cavity as dry as possible with a paper towel. Tuck the wings and the legs behind the body.
  • Mix marinade mixture ingredients (except peppercorn, green onion, star anise, and lemon peel) in a small mixing bowl.
  • Put half the marinade mixture together with whole peppercorn, green onion stalks, star anise, and lemon peel inside the duck cavity.
  • Rub half of the mixture on the outside of the duck. Make sure to get the marinade into all parts and underside of the duck, especially the breast and thigh areas.
  • Carefully enclose the cavity with toothpicks.
  • Place the duck breast-side up on a clean cooking pan. Covered with plastic wrap, refrigerate, and marinade for at least 6 hours (maximum 12 hours).
  • After 6 hours, remove the duck from the fridge and rinse under cold water to wash away the marinade mixture. Make sure the cavity area is securely tightly before doing so.
  • Put it on a wire rack over a baking pan.
  • In a large cooking pot, gather all ingredients for boiling mixture, bring to boil on the stovetop.

Rinsing & Drying Process

  • You can do this step on the stovetop or move a pot to a sink and do the process there (recommended).
  • Carefully ladle hot boiling mixture over the duck skin. Please make sure all parts of it are covered completely. Take as long as you need to complete this step.
  • Hang the duck or place it breast-side up on a wire rack over a baking pan in a refrigerator (uncovered) for at least 24 hours to cure and dry (maximum 48 hours).
  • When you're ready to roast, remove the duck from the refrigerator and let it rest at room temperature for 20 minutes.

Roasting Process

  • Preheat oven 380F/195C.
  • Place the duck on a wire rack over a foil-lined baking pan and roast for 15 minutes.
  • Then remove the duck from the oven. Reduce the heat to 300F/150C.
  • Brush the duck evenly with balsamic vinegar. Return it to the oven and keep roasting for 15 minutes.
  • Add honey to the remaining balsamic vinegar. Mix well.
  • Remove it from the oven and brush with balsamic + honey mixture. Put it back in the oven and cook for another 15 minutes.
  • Once again, take the duck out and baste the last time with a balsamic and honey mixture. Please return it to the oven and cook for 10 minutes.
  • Let the duck rest, uncovered, for 8-10 minutes before carving and serving.

Make duck sauce

  • After the duck has rested, carefully remove the toothpicks and pour the marinade mixture inside the duck cavity into a clean bowl. You'll have around ¾ cup of duck juice.
  • Strain the mixture, keep the juice and discard other ingredients.
  • In a medium size saucepan, combine roasted duck's juice, hoisin sauce, water, and Kosher salt. Bring to boil on medium-high heat, then simmer the mixture for 5-8 minutes or until the mixture is reduced by ⅓.
  • Let the sauce cool down to room temperature before serving.

Notes

Read the above information for serving instructions and helpful cooking tips.

Nutrition

Calories: 514kcalCarbohydrates: 122gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 6982mgPotassium: 436mgFiber: 7gSugar: 100gVitamin A: 257IUVitamin C: 7mgCalcium: 189mgIron: 5mg