Cantonese Roast Duck

Ingredients

• 1 whole duck (about 2 kg), excess cavity fat trimmed
• 1 tbsp salt
• 1/2 tsp white pepper
• 1 tsp five-spice powder
• 1 tbsp sugar
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 4 slices ginger
• 2 garlic cloves, smashed
• 2 scallions
• 2 tbsp maltose or honey
• 1 tbsp rice vinegar
• 1 tbsp Shaoxing wine
• 1 tbsp boiling water, for the glaze

Before you cook

• Wash the duck and pat it completely dry, inside and out.
• Remove any pinfeathers and trim excess fat from the cavity.
• Mix the salt, white pepper, five-spice powder and sugar together for the dry rub.
• Mix the soy sauce, hoisin sauce, ginger, garlic and scallions together for the cavity marinade.
• Mix the maltose or honey, rice vinegar, Shaoxing wine and boiling water together for the glaze.

Steps

1. Rub the dry spice mixture all over the outside of the duck.
2. Pour the cavity marinade into the duck's cavity.
3. Sew or skewer the cavity opening closed so the marinade stays inside.
4. Bring a large pot of water to a boil.
5. Pour the boiling water slowly over the outside of the duck, held over a sink or large tray, for about 15 seconds.
6. Brush the maltose glaze all over the skin of the duck.
7. Place the duck on a rack, uncovered, in the fridge.
8. Let the duck air-dry in the fridge for at least 8 hours, ideally overnight, until the skin feels papery and dry.
9. Preheat the oven to 200°C.
10. Place the duck breast-side up on a rack set over a roasting tray.
11. Roast the duck for 30 minutes, brushing with any remaining glaze partway through.
12. Lower the oven temperature to 180°C.
13. Continue roasting for about 40 more minutes, until the skin is deep mahogany and crackling and the juices run clear.
14. Remove the duck from the oven and let it rest for 10 minutes.
15. Carefully pour out the cavity marinade and strain it into a small saucepan.
16. Simmer the strained juices for 3 minutes to make a light sauce.
17. Chop the duck into serving pieces.
18. Serve the duck with the reduced sauce on the side.