Cantonese Roast Duck
This is a recipe for Cantonese roast duck or goose (燒鴨\燒鵝).
2 Tbsp light soy sauce
2 Tbsp dark soy sauce (optional, can use light soy sauce instead)
2 cups (450 ml) of white wine, sherry, or Chinese cooking wine
1 tsp Chinese five spice powder
2 Tbsp Hoisin sauce
2 Tbsp dark soy sauce
3–6 lb (1.3–2.6 kg) whole duck or goose
3 green onions or 1 onion
Mix all marinade ingredients together.
Mix all glaze ingredients together.
Brush the marinade mixture all over the duck, inside and outside.
Brush some glaze mixture inside the duck cavity.
Sit duck breast-up on a rack in an open container.
Put in the refrigerator to chill overnight.
Preheat oven to 450°F (220°C)
Put ½–1 inch (2.5 cm) of water in a roasting pan—this catches the grease that comes out from the duck while roasting and prevents it from smoking.
Place green onions inside the duck cavity.
Place the duck on a roasting rack in the roasting pan. Roast the duck for 15 minutes.
15 minutes
Turn the duck breast-up, and roast for another 15 minutes.
15 minutes
Turn oven heat to 375°F (190°C), and roast the duck until the internal temperature reaches a minimum of 180°F (test between the thigh, the thickest part of the duck/goose, being careful not to touch the bone)
Brush the duck with glaze, turn oven up to 450°F (200°C), and roast again for about 10 minutes.
10 minutes
Carve and serve!