Cantonese Stuffed Roast Duck (Guangshi Shao Tian Ya)
Crispy skin, tender meat, and a shiny red lacquer finish. This Cantonese classic is a festive centerpiece, achievable at home with patience.
Ingredients
13 items- Duck 1 (about 2 kg)
- Five spice powder 1 tablespoon
- Salt 2 teaspoons
- White sugar 2 tablespoons
- Light soy sauce 3 tablespoons
- Dark soy sauce 1 tablespoon
- Chinese cooking wine 2 tablespoons
- Garlic 5 cloves
- Ginger 1 piece (30 g)
- Spring onions 2
- Maltose (or honey) 2 tablespoons
- White vinegar 1 tablespoon
- Warm water 2 tablespoons
Nutrition
Steps （8 steps）
Clean the duck, remove innards and excess fat. Pat dry inside and out with paper towels. Prick the skin evenly with a needle to help rendering and seasoning.
Mix five spice, salt, half the sugar, light soy, dark soy, and cooking wine into a marinade. Rub all over the duck and massage for 2 minutes. Stuff the cavity with crushed garlic, ginger slices, and spring onions. Sew the opening shut.
Bring a pot of water to a boil. Use a ladle to pour boiling water over the duck repeatedly until the skin tightens and changes color, about 4-5 times. Drain well.
Mix maltose, white vinegar, and warm water until dissolved. Brush the mixture evenly over the duck skin. Let it air dry for 20 minutes.
Hang the duck in a well-ventilated area or use a fan to dry for 2-3 hours, until the skin is completely dry and not tacky to the touch. This is crucial for crispiness.
Preheat oven to 200°C. Place duck on a rack with a roasting pan underneath to catch drips. Wrap wing tips and drumsticks with foil to prevent burning.
Roast on middle rack at 200°C for 30 minutes until browned. Brush with a thin layer of oil, then reduce to 180°C and roast for another 30 minutes. Skewer the thigh should release clear juices.
Rest the duck for 15 minutes. Remove sewing thread. Chop into serving pieces and arrange on a plate. Serve with plum sauce or hoisin sauce if desired.
Tips
A thorough air-dry gives the crispiest skin; don't skip it. Adding vinegar to the glaze helps the skin become brittle. Longer marinating (overnight in fridge) enhances flavor. Watch the duck closely during roasting to avoid burning.
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