Cantonese-style roast duck recipe

1. 1

   Clean the duck thoroughly, inside and out, removing any fatty deposits or innards from inside.

2. 2

   Season and dress the inside of the duck with the ground ginger, sugar, five spice powder, hoisin sauce and fresh ginger.

3. 3

   Roll up your sleeves and massage the ingredients into the sides of the duck.

4. 4

   Then using a hemming stitch seal the duck with a long cocktail stick or skewer.

5. 5

   Mix together the vinegar and sugar/water mixture.

6. 6

   Submerge the duck in boiling water for 15 seconds to rinse away the impurities and then baste the duck with the vinegar/sugar water solution for the same amount of time.

7. 7

   Sit your duck in a cold fridge overnight, leaving plenty of space around it to dry out, or alternatively place in the oven on a low fan heat, which has the same effect.

8. 8

   The duck will be ready to cook when the skin feels papery, usually this takes 24 hours.

9. 9

   Once ready to cook, pre-heat the oven to 180C and place the duck on a wire tray to cook.

10. 10

    Turn regularly to ensure an even crispy skin for between 45 mins and one hour, then serve when fully cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.