Entree: Macau – Pato de Macau (Macanese roast-braised duck in a sweet-savory soy and spice glaze)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 20 min

Total 2 hrs 15 min

Ingredients

- 1 whole duck, about 4 lb (1.8 kg), trimmed
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 2 tbsp (30 ml) Chinese black vinegar or balsamic vinegar
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 ml) oyster sauce
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 1 tsp (5 g) Chinese five-spice powder
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) low-sodium chicken stock or water
- 2 green onions, sliced
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- Salt and white pepper to taste

Instructions

1. Mix soy sauces, Shaoxing wine, black vinegar, brown sugar, oyster sauce, minced garlic, sliced ginger, and five-spice in a bowl to make the marinade. Reserve 1/4 cup (60 ml) of the marinade for glazing.
2. Prick the duck skin lightly all over with a skewer or fork. Place the duck in a roasting pan or large bowl and pour the remaining marinade over it, rubbing it into the cavity and skin. Refrigerate and marinate for at least 2 hours or overnight for best flavor.
3. Preheat oven to 325°F (160°C). Heat vegetable oil in a large ovenproof pan over medium-high heat and brown the duck, skin-side down first, until golden, about 6–8 minutes per side.
4. Add chicken stock and the whole spices (star anise and cinnamon stick) to the pan. Bring to a simmer, cover tightly with foil, and transfer to the oven. Braise for 1 hour to 1 hour 15 minutes, basting once or twice.
5. Remove pan from oven and transfer duck to a rack. Strain braising liquid into a saucepan, discard whole spices, and bring liquid to a simmer. Stir in reserved 1/4 cup (60 ml) marinade and the cornstarch slurry to thicken into a glaze. Adjust seasoning with salt and white pepper.
6. Increase oven to 400°F (200°C). Brush the duck with glaze and roast on the rack for 10–15 minutes until skin is crisp and glossy, brushing once more with glaze midway.
7. Rest the duck 10 minutes, carve into portions, drizzle with remaining glaze, sprinkle with sliced green onions and sesame oil, and serve hot.