Cantonese Roast Duck

The kind of duck you see hanging in Chinatown windows? You can absolutely make it at home.

This Cantonese roast duck gets a salt rub and an overnight rest in the fridge, which draws out moisture for shatteringly crisp skin.

The next day, a fragrant paste of hoisin sauce, five spice powder, sherry, dark corn syrup, and brown bean sauce coats every inch inside and out.

Slow-roasted on a rack, the duck renders its fat while the glaze caramelizes into a sticky, lacquered shell that’s equal parts sweet, savory, and aromatic.

Carve it Chinese-style through the bone, or serve it Western-style off the carcass. Either way, you win.

Chef Tips

• Salt the duck overnight. This dry-brine step is not optional. It seasons deep into the meat and dries the skin for maximum crispness.
• Use a rack over a water bath. The water in the roasting pan prevents the rendered fat from smoking and keeps the oven clean.
• Freeze carved portions in foil for quick reheating later. This duck reheats beautifully without drying out.

Variations

• Peking-style presentation: Serve sliced duck with thin pancakes, scallion brushes, and extra hoisin for wrapping.
• Duck fried rice: Chop leftover meat and crispy skin into a wok-hot fried rice the next day.