Cantonese Roast Duck Siu Mei
A classic Cantonese barbecue dish featuring succulent meat and crispy, lacquered skin infused with five-spice aromatics.
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Ingredients
- 1 piece Whole duck (cleaned and patted dry)
- 1 tablespoon Five-spice powder
- 2 tablespoons Hoisin sauce
- 3 tablespoons Maltose or Honey
- 1 tablespoon Red rice vinegar
- 1 tablespoon Shaoxing rice wine
- 2 teaspoons Salt
- 4 pieces Ginger slices
- 2 pieces Star anise
- 2 liters Boiling water
Instructions
- 1
Mix five-spice powder, salt, hoisin sauce, and Shaoxing wine; rub this marinade inside the duck cavity and seal with a skewer.
- 2
Blanch the duck by pouring boiling water over the skin until it tightens and turns slightly opaque.
- 3
Whisk maltose and red rice vinegar together, then brush this syrup evenly over the entire exterior of the duck.
- 4
Hang the duck in a cool, airy place for at least 12 to 24 hours to air-dry the skin completely.
- 5
Preheat your oven to 190°C (375°F) and place the duck on a roasting rack over a tray filled with a little water.
- 6
Roast for 20 minutes, then lower the temperature to 160°C (320°F) and continue cooking for 30-40 minutes.
- 7
Increase heat back to 200°C (400°F) for the final 5-10 minutes to achieve maximum skin crispness.
- 8
Let the duck rest for 15 minutes before carving into bite-sized pieces to serve.
Nutrition per Serving
540
Calories
28g
Protein
12g
Carbs
42g
Fat
1g
Fiber
9g
Sugar
850mg
Sodium
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