Cookbook:Cantonese Roast Duck

| Cuisine of China

This is a recipe for Cantonese roast duck or goose (烧鸭\烧鹅).

Marinade

 * 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

Glaze

 * 2 Tbsp Hoisin sauce
 * 2 Tbsp dark soy sauce

Duck

 * 3–6 lb (1.3–2.6 kg) whole duck or goose
 * 3 green onions or 1 onion

Preparation

 * 1) Mix all marinade ingredients together.
 * 2) Mix all glaze ingredients together.
 * 3) Brush the marinade mixture all over the duck, inside and outside.
 * 4) Brush some glaze mixture inside the duck cavity.
 * 5) Sit duck breast-up on a rack in an open container.
 * 6) Put in the refrigerator to chill overnight.

Cooking

 * 1) Preheat oven to 450°F (220°C)
 * 2) 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.
 * 3) Place green onions inside the duck cavity.
 * 4) Place the duck on a roasting rack in the roasting pan. Roast the duck for 15 minutes.
 * 5) Turn the duck breast-up, and roast for another 15 minutes.
 * 6) 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)
 * 7) Brush the duck with glaze, turn oven up to 450°F (200°C), and roast again for about 10 minutes.
 * 8) Carve and serve!