Entree: Hong Kong – Northern Culinary Region – 燒鴨 ➤ Siu ngaap (Whole duck roasted Cantonese style with crisp lacquered skin)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 4 hrs

Total 5 hrs 40 min

Ingredients

- 1 whole duck, about 4.5 lb (2.0 kg), giblets removed and patted dry
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) white pepper
- 2 tbsp (30 ml) Shaoxing wine
- 4 slices fresh ginger
- 2 scallions (green onions), roughly chopped
- 4 cups (960 ml) boiling water
- 2 tbsp (30 ml) maltose or honey
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (8 g) Chinese five-spice powder
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) hoisin sauce for serving (optional)
- Sliced cucumber and extra scallions for serving

Instructions

1. Rinse the duck inside and out, remove excess fat, and pat completely dry with paper towels. Prick the skin slightly in fatty areas with a fork to help render fat (avoid piercing the meat).
2. Rub the cavity with Shaoxing wine, place the ginger slices and scallions inside the cavity, and sprinkle the cavity with half the salt and white pepper. Tie the legs together and tuck the wings.
3. In a small bowl combine the remaining salt, white pepper, and five-spice powder; rub this mixture evenly over the outside of the duck.
4. Carefully pour the boiling water over the entire duck (or dip the duck briefly in a pot of boiling water) to tighten the skin. Pat the duck dry again.
5. Make the lacquer: warm the maltose or honey with the rice vinegar, light soy sauce, sugar, sesame oil, and vegetable oil until smooth. Brush a thin coat all over the duck.
6. Hang the duck in a cool, well-ventilated place or place on a rack in the refrigerator uncovered to air-dry for at least 4 hours or ideally overnight. This step is key to achieving crisp skin.
7. Preheat the oven to 425°F (220°C). Place the duck on a rack in a roasting pan to catch drippings. Roast at 425°F (220°C) for 15 minutes to set the glaze, then reduce temperature to 375°F (190°C) and continue roasting for 45–55 minutes, basting once with remaining lacquer halfway through, until the skin is deep brown and crisp and an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C).
8. Remove the duck and let rest 10 minutes before carving. Serve carved with hoisin sauce, sliced cucumber, and scallions.