Cantonese Roast Duck

• 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

Ingredients for 10 servings (2.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preparation: Mix all marinade ingredients together.

2. 2

   Mix all glaze ingredients together.

3. 3

   Brush the marinade mixture all over the duck, inside and outside.

4. 4

   Brush some glaze mixture inside the duck cavity.

5. 5

   Sit duck breast-up on a rack in an open container.

6. 6

   Put in the refrigerator to chill overnight.

7. 7

   Cooking: Preheat oven to 450°F (220°C)

   Oven
8. 8

   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.

9. 9

   Place green onions inside the duck cavity.

10. 10

    Place the duck on a roasting rack in the roasting pan. Roast the duck for 15 minutes.

11. 11

    Turn the duck breast-up, and roast for another 15 minutes.

12. 12

    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)

    Oven
13. 13

    Brush the duck with glaze, turn oven up to 450°F (200°C), and roast again for about 10 minutes.

    Oven
14. 14

    Carve and serve!