Authentic Chinese Roast Duck with Crispy Skin

Name: Authentic Chinese Roast Duck with Crispy Skin
Prep time: 1680 min
Cook time: 120 min
Total time: 1800 min
Yield: 6
Ingredients: 1 Long Island duckling; 1.5 tbsp fine sea salt; 2.5 tsp five-spice powder; 2 tsp sugar; 1 tsp sand ginger powder; 2 tbsp Shaoxing wine; 2 tbsp chee hou sauce; 1 tbsp ground bean sauce; 1 tbsp hoisin sauce; 1 tbsp oyster sauce; 1 tbsp red fermented bean curd; 2 tsp neutral oil; 2 slice fresh ginger; 2 medium garlic cloves; 1 scallions; 2 dried bay leaves; 2 star anise; 1 Chinese cassia cinnamon stick; 1 piece dried mandarin orange peel; 3 tbsp Chinese red vinegar; 2 tbsp maltose; 1.5 l water; 0.5 cup hot water

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.

Servings6 Portions

Prep Time1680 Mins

Cook Time120 Mins

Difficulty

Advanced

Ingredients

Long Island duckling
1
fine sea salt
1.5 tbsp
five-spice powder
2.5 tsp
sugar
2 tsp
sand ginger powder
1 tsp
Shaoxing wine
2 tbsp
chee hou sauce
2 tbsp
ground bean sauce
1 tbsp
hoisin sauce
1 tbsp
oyster sauce
1 tbsp
red fermented bean curd
1 tbsp
neutral oil
2 tsp
fresh ginger
2 slice
medium garlic cloves
2
scallions
1
dried bay leaves
2
star anise
2
Chinese cassia cinnamon stick
1
piece dried mandarin orange peel
1
Chinese red vinegar
3 tbsp
maltose
2 tbsp
water
1.5 l
hot water
0.5 cup

Step-by-Step Instructions

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.