Chinese 120 min

Cantonese Roast Duck

Name: Cantonese Roast Duck
Total time: 120 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 whole duck (about 5 lbs); 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon Shaoxing rice wine; 1 teaspoon five-spice powder; 2 tablespoons honey; 1 tablespoon maltose; 1 tablespoon white vinegar; For cavity: 2 star anise, 1 cinnamon stick, 3 cloves garlic, 3 slices ginger, 1 tablespoon soy sauce, 1 teaspoon five-spice

high-proteindairy-free

Ingredientsfor 2

580

Cal

42g

Protein

12g

Carbs

38g

Fat

11 whole duck (about 5 lbs)
22 tablespoons soy sauce
31 tablespoon dark soy sauce
41 tablespoon oyster sauce
51 tablespoon hoisin sauce
61 tablespoon Shaoxing rice wine
71 teaspoon five-spice powder
82 tablespoons honey
91 tablespoon maltose
101 tablespoon white vinegar
11For cavity: 2 star anise, 1 cinnamon stick, 3 cloves garlic, 3 slices ginger, 1 tablespoon soy sauce, 1 teaspoon five-spice

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Instructions

1
Mix cavity seasoning and rub inside the duck. Mix soy sauces, oyster sauce, hoisin, Shaoxing wine, and five-spice for the marinade. Rub over duck exterior. Hang or set on a rack uncovered in the refrigerator overnight to dry-age the skin.
2
Preheat oven to 375°F. Roast duck on a rack over a roasting pan, breast side up, for 45 minutes.
3
Mix honey, maltose, and white vinegar to make the glaze. Brush generously over the duck. Roast another 30 minutes, brushing glaze every 10 minutes, until the skin is a deep mahogany and lacquered.
4
Increase to 425°F for the final 15 minutes to achieve a crackling-crispy skin. Internal temperature in the thigh should read 165°F. Rest 15 minutes before carving.
5
Carve and serve with jasmine rice, steamed bok choy, and plum sauce or hoisin. The skin should shatter audibly when pressed.