Entree: China – Macau – 澳門燒鴨 ➤ Àomén shāoyā (Roast duck prepared in Macau style with a savory-sweet marinade reflecting Cantonese and Portuguese influences)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 6 hrs

Total 7 hrs 30 min

Ingredients

- 1 whole duck, approx. 4.5 lb (2.0 kg), giblets removed
- 1/2 cup (120 ml) light soy sauce
- 1/4 cup (60 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine or dry sherry
- 2 tbsp (30 ml) maltose or honey
- 2 tbsp (30 g) brown sugar
- 2 tsp (10 g) Chinese five-spice powder
- 1 tsp (5 g) ground white pepper
- 1 tbsp (15 ml) sesame oil
- 4 cloves garlic, minced
- 2 in (5 cm) piece fresh ginger, peeled and smashed
- 3 green onions, cut in half
- 2 tbsp (30 ml) rice vinegar
- 1 tsp (5 g) coarse sea salt (for cavity and skin)
- 1/4 cup (60 ml) boiling water (to glaze the skin before roasting)

Instructions

1. Rinse the duck and pat thoroughly dry. Prick the skin all over with a skewer or fork being careful not to pierce the meat; this helps render fat and crisp the skin. Rub the cavity and skin with 1 tsp sea salt and set on a rack to air-dry in the refrigerator uncovered for at least 4 hours or overnight for best results.
2. In a bowl, whisk together light soy sauce, dark soy sauce, Shaoxing wine, maltose or honey, brown sugar, five-spice powder, white pepper, sesame oil, minced garlic, smashed ginger, and rice vinegar to form the marinade.
3. Place the duck in a roasting pan or large dish and pour half the marinade over the duck, rubbing it into the cavity and under the skin where possible. Reserve the remaining marinade in the refrigerator. Let the duck marinate for 4–6 hours or overnight, turning once.
4. Preheat the oven to 475°F (246°C). Bring the reserved marinade to a simmer in a small saucepan and set aside to cool slightly. Just before roasting, brush the duck all over with a thin layer of the hot marinade and pour 1/4 cup (60 ml) boiling water over the skin while holding the duck to tighten and glaze the skin.
5. Roast the duck breast-side up at 475°F (246°C) for 10–15 minutes to set the skin, then reduce temperature to 350°F (175°C). Continue roasting for 45–60 minutes more, basting occasionally with the reserved marinade, until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the skin is deep golden and crisp.
6. Remove duck from oven and let rest 10–15 minutes. Carve and serve with steamed rice, warmed steamed buns, or a dipping sauce of warmed reserved glaze and a splash of rice vinegar.