Cantonese Stuffed Roast Duck
A classic Cantonese dish with crispy skin and tender meat, glutinous rice filling absorbs rich duck fat and cured meat flavors.
Ingredients
16 items- Whole duck 1 (about 2-2.5 kg)
- Glutinous rice 200g
- Dried shiitake mushrooms 5
- Chinese sausage (lap cheong) 2
- Dried shrimp 30g
- Ginger 2 slices
- Green onion 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Five spice powder 1 tsp
- Sugar 2 tsp
- Salt 1 tsp
- Cooking wine 3 tbsp
- White vinegar 2 tbsp
- Maltose 1 tbsp
- Honey 1 tbsp
Nutrition
Steps （8 steps）
Prick duck skin all over with a toothpick, rub with wine and salt, marinate 15 minutes until slightly sticky.
In a pan over medium heat, stir-fry ginger, sausage, mushrooms, and dried shrimp; add rice, soy sauces, five spice, sugar; cook 3 minutes until colored.
Stuff the duck loosely with the filling (about 70% full), seal the opening with toothpicks or twine.
Pour boiling water over the duck skin until taut, then immediately brush with the crispy skin mixture (vinegar, maltose, wine); about 5 minutes.
Hang the duck in a ventilated area until the skin is completely dry and no longer sticky, 2-3 hours (can be done in advance).
Preheat oven to 180°C, roast duck breast-side up on a rack for 30 minutes until cooked through and meat turns white.
Increase oven to 220°C, roast another 18 minutes until skin is golden red and crispy (tapping sounds hollow); brush honey halfway for gloss.
Rest the duck 10 minutes before removing stuffing and carving. Serve the stuffing alongside the duck.
Tips
Do not overstuff the duck to prevent bursting; the longer the skin dries, the crispier it becomes (use a fan to speed up); line a baking tray with foil for easy cleanup.
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