Entree: China – Guangxi – 来宾烤鸭 ➤ Láibīn kǎoyā (Whole Laibin-style roast duck with crisp skin and a savory-sweet regional glaze)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 6 hrs

Total 7 hrs

Ingredients

- 1 whole duck, 4–5 lb (1.8–2.3 kg), giblets removed and patted dry
- 1 tbsp (18 g) kosher salt, plus more for cavity
- 1 tsp (2 g) Chinese five-spice powder
- 1/2 tsp (1 g) white pepper
- 3 tbsp (45 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 3 tbsp (60 g) maltose or honey
- 2 tbsp (30 ml) rice vinegar
- 3 tbsp (45 ml) boiling water (to thin maltose if needed)
- 4 scallions, cut into 2-inch (5 cm) pieces
- 3 slices fresh ginger
- 2 star anise
- 1 small cinnamon stick
- 1 tsp (2 g) Sichuan peppercorns (optional)
- 1 tbsp (15 ml) sesame oil, for finishing
- 1 tbsp (15 ml) vegetable oil, for rubbing before roasting

Instructions

1. Rinse the duck and pat completely dry. Loosen the skin gently from the neck to the breast with your fingers, taking care not to tear it. Trim excess fat if needed and prick the skin lightly with a fork in the fattier areas to help render fat.
2. Mix 1 tbsp (18 g) salt, five-spice, and white pepper. Rub half the mixture inside the cavity and the other half over the skin. Pour Shaoxing wine into the cavity and place scallions and ginger inside along with star anise, cinnamon, and Sichuan peppercorns if using.
3. In a small saucepan, warm the maltose (or honey) with rice vinegar and 3 tbsp (45 ml) boiling water until smooth and brushable to make the glaze. Let cool slightly.
4. Tie the duck legs together and hang or place on a rack breast-side up. Brush the skin once lightly with vegetable oil and set the duck uncovered in a cool, well-ventilated spot or in front of a fan to air-dry for at least 4–6 hours or overnight for best results. This dries the skin for crisping.
5. Preheat oven to 375°F (190°C). Place the duck on a rack in a roasting pan breast-side up, with a tray to catch fat below. Roast 30 minutes, then reduce oven to 350°F (175°C).
6. After the first 30 minutes, brush the duck with the maltose glaze and continue roasting for 45–60 minutes more, brushing with glaze every 15 minutes, until the skin is deep mahogany and the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
7. If the skin needs extra crisping, set oven to broil and watch closely, 1–3 minutes until blistered and darkened; do not burn.
8. Remove duck and brush with sesame oil. Let rest 10–15 minutes before carving. Serve carved with a light dipping sauce or steamed buns and steamed rice.