Entree: Hong Kong – Southern Culinary Region – 廣東燒鴨 ➤ Gwong-dung Siu Ngaap (Whole duck roasted until skin is crisp and lacquered with a savory-sweet glaze)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Additional 8 hrs

Total 9 hrs 35 min

Ingredients

- 1 whole duck, approx. 4.5 lb (2.0 kg), giblets removed and patted dry
- 1 tbsp (15 ml) shaoxing wine
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) ground white pepper
- 1 tsp (2 g) five-spice powder
- 4 cloves garlic, smashed (about 12 g)
- 2 slices fresh ginger (about 10 g)
- 2 green onions, halved
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 g) sugar
- 2 tbsp (30 ml) maltose or honey
- 2 tbsp (30 ml) boiling water (to thin maltose/honey)
- 1 tbsp (15 ml) sesame oil
- 1 cup (240 ml) hot water (for blanching)
- 1 tbsp (15 ml) maltodextrin or corn syrup substitute (optional, for gloss)

Instructions

1. Rinse and thoroughly dry the duck inside and out; prick the skin gently in a few places (avoid piercing the meat). Rub the cavity with shaoxing wine and place ginger, garlic, and green onions inside. Tie legs together.
2. In a small bowl, mix 1 tsp (5 g) salt, 1 tsp (2 g) white pepper, and 1 tsp (2 g) five-spice powder; rub over the duck exterior evenly.
3. Bring 1 cup (240 ml) hot water to a boil. Hold the duck over a sink and carefully pour the boiling water over the skin to tighten it, wiping excess water and drying thoroughly with paper towels.
4. Combine 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) dark soy sauce, and 1 tbsp (15 g) sugar; brush this mixture all over the duck. Place the duck on a rack and refrigerate uncovered for 6–12 hours, or overnight, to air-dry and develop a tacky surface.
5. Preheat oven to 425°F (220°C). Warm 2 tbsp (30 ml) maltose or honey with 2 tbsp (30 ml) boiling water until pourable, stir in 1 tbsp (15 ml) sesame oil and maltodextrin or corn syrup if using. Brush a thin layer of the glaze over the duck.
6. Roast the duck on a rack set over a roasting pan for 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and roast for another 40–55 minutes, basting once with remaining glaze, until skin is deep mahogany and crisp and internal temperature at the thickest part of thigh reaches 165°F (74°C).
7. Remove from oven and let rest 10 minutes. Carve into pieces and serve hot with steamed rice, hoisin sauce, or plum sauce as preferred.