
Master the traditional art of Chinese roast duck with this detailed guide. By using the air-inflation technique and a signature maltose glaze, you'll achieve succulent, aromatic meat and that iconic, glass-like crispy skin.
Prepare the duck by trimming excess fat from the cavity while keeping the skin intact. Use a sharp cleaver or kitchen shears to remove the wing tips and the feet at the leg joints.
Clean the duck thoroughly. Use tweezers to pluck any remaining pinfeathers and ensure all internal organs, including the lungs and kidneys, are removed from the cavity. Rinse well and pat the entire duck—inside and out—completely dry with paper towels.
Prepare the internal dry rub by mixing the salt, five-spice powder, sugar, and sand ginger powder. Rub the inside of the cavity first with Shaoxing wine, then thoroughly coat it with the spice mixture. Refrigerate the duck uncovered for 1 hour.
Make the cooked marinade: In a bowl, whisk together the chee hou sauce, warm water, ground bean sauce, hoisin, oyster sauce, and red fermented bean curd. Heat neutral oil in a saucepan over medium-low heat and sauté the ginger for 30 seconds. Add the garlic, scallion, bay leaves, star anise, cinnamon, and orange peel, cooking until fragrant. Pour in the sauce mixture, bring to a simmer, then remove from heat and let it cool completely.
Once the marinade is cool, pour it into the duck cavity. Use your hand to coat the interior thoroughly, being careful not to get any sauce on the outside skin. Use a metal skewer to 'sew' the cavity shut, weaving it through the skin flaps to create an airtight seal.
Inflate the duck to separate the skin from the meat. Insert a tube from a small air pump into the neck skin and pump air until the duck expands like a balloon. While the pump is running, tightly tie off the neck with kitchen twine to trap the air inside.
Tighten the skin by ladling 4 cups of boiling water over the entire duck. You will see the skin shrink and become smooth. Discard the water and set the duck aside.
Apply the vinegar glaze: Simmer 2 cups of water with the red vinegar, maltose, and a pinch of salt until dissolved. Ladle the hot solution over the duck twice, ensuring every inch of skin is coated for a uniform deep color. Let the duck air-dry for 30 minutes, then refrigerate breast-side down on a rack overnight, uncovered.
Four hours before roasting, remove the duck from the fridge and let it sit at room temperature for 2 hours to ensure even cooking. Preheat your oven to 350°F (175°C) and add 1/2 cup of hot water to the bottom of a foil-lined roasting pan to prevent smoking.
Roast the duck breast-side down on a rack for 25 minutes, rotate the pan, and roast for another 25 minutes. Carefully flip the duck breast-side up and roast for 20 minutes, rotate, and finish for a final 20 minutes until the skin is a deep, uniform reddish-brown.
Rest the duck for 20 minutes under a loose foil tent. Remove the skewer and drain the internal juices into a bowl to serve as a dipping sauce. Carve the duck into bite-sized pieces using a sharp cleaver and serve immediately.
For the best results, use an electric air pump rather than manual inflation to ensure the skin is fully separated. If maltose is too hard to work with, microwave it for 10-15 seconds to soften. Always ensure the skin is bone-dry before it goes into the oven; any moisture will prevent it from becoming truly crispy.