Entree: China – Cantonese / Guangdong – 燒鴨 ➤ Siu Ngaap (Crispy-skinned roast duck glazed with savory-sweet Cantonese barbecue flavors)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 4 hrs

Total 5 hrs 30 min

Ingredients

- 1 whole duck, 4–5 lb (1.8–2.3 kg)
- 1 tbsp (15 ml) kosher salt (for initial rub)
- 1 tsp (5 ml) white pepper
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) Chinese five-spice powder
- 2 tbsp (30 ml) maltose or honey (for glaze)
- 1 tbsp (15 ml) rice vinegar
- 4 scallions (green onions), halved
- 4 slices fresh ginger (about 1 oz / 30 g)
- 2 star anise (optional)
- 4 cups (960 ml) boiling water (to scald the skin)
- 1 tbsp (15 ml) sesame oil (for finishing)
Dipping sauce:
- 3 tbsp (45 ml) hoisin sauce
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) sugar

Instructions

1. Clean and pat the duck dry; remove any excess fat from the cavity and prick the skin lightly (without piercing meat) around the breast and legs to help fat render. Rub 1 tbsp kosher salt and 1 tsp white pepper all over the cavity and skin; refrigerate uncovered for at least 2 hours or overnight to dry the skin.
2. Combine light soy, dark soy, Shaoxing wine, and five-spice powder; brush a thin layer of this marinade into the cavity and lightly over the skin, reserving the bulk for basting if desired.
3. Bring 4 cups (960 ml) water to a boil and, holding the duck over a sink, carefully pour the boiling water over the skin to tighten it. Pat dry thoroughly with paper towels.
4. Mix maltose or honey with rice vinegar and warm slightly to make a brushable glaze. Brush a light coat over the duck and return the duck to the refrigerator, uncovered, for 4–12 hours to dry the skin further (air-drying yields the crispiest skin).
5. Preheat the oven to 375°F (190°C). Place the duck breast-side up on a rack over a roasting pan; put scallions, ginger, and star anise in the cavity and scatter around the pan. Roast for 50–70 minutes, turning the pan once if necessary for even browning.
6. After the first 40 minutes, brush the duck with the maltose-honey glaze; continue roasting until the skin is deep golden and crisp and an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C), about 10–30 minutes more depending on size.
7. Remove the duck and let rest 10–15 minutes. While resting, whisk together pan drippings with 1 cup (240 ml) stock if desired and simmer to make a light sauce; finish the duck with a drizzle of sesame oil.
8. Mix dipping sauce ingredients and serve alongside carved duck, skin and meat sliced together.