Macau Portuguese-Style Roast Duck
A fusion of Portuguese spices and Cantonese roasting technique, this duck is crispy-skinned, tender, and juicy, served with a tangy sauce for a taste of Macau.
Ingredients
9 items- Duck 1 (about 2kg)
- Salt 2 teaspoons
- Black pepper 1 teaspoon
- Garlic 6 cloves
- Olive oil 3 tablespoons
- Dried rosemary 1 teaspoon
- Honey 2 tablespoons
- White vinegar 1 tablespoon
- Cooking wine 1 tablespoon
Nutrition
Steps （8 steps）
Wash duck and pat dry thoroughly. Use a fork to prick small holes all over the skin, especially in breast and thighs.
In a small bowl, mix salt, pepper, garlic, olive oil, and rosemary. Rub inside and outside of duck. Refrigerate at least 2 hours.
Bring a large pot of water to a boil. Blanch duck for 30 seconds. Immediately plunge into ice water to cool; drain.
Mix honey, vinegar, and cooking wine. Brush the mixture over duck skin. Air-dry in a ventilated place for 1 hour until surface is dry.
Preheat oven to 180°C. Place duck on a rack, wrap leg bones with foil. Put in middle rack.
Roast for 25 minutes, then brush with honey mixture again. Roast for 20 more minutes; increase to 200°C for last 5 minutes if needed for color.
Turn duck over and roast another 15 minutes until skin is deep brown and crispy. A skewer inserted into thickest part of thigh should slide in easily.
Rest for 5 minutes, then chop into pieces. Serve with Portuguese chili sauce or plum sauce.
Tips
1. Prick skin evenly for fat rendering. 2. Ice bath after blanching tightens skin. 3. Brushing honey during roasting enhances gloss and flavor. 4. Wrap leg bones in foil to prevent burning.
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