Cantonese Roast Duck (广式烧鸭)

Ingredients

• 1 whole duck, 1.8–2kg, cleaned, dried thoroughly
• 20g salt
• 15g white pepper
• 10g five-spice powder, star anise, cinnamon, clove, Sichuan pepper, fennel
• 30ml soy sauce
• 15ml dark soy sauce
• 20ml honey
• 10ml sesame oil
• 15ml Shaoxing wine
• 3 tbsp rock sugar
• 6 cloves garlic, smashed
• 6 scallions, white parts only, cut into 5cm lengths
• 3 slices fresh ginger, 5mm thick

Method

1. 1
   Pat duck dry inside and out with paper towels; combine salt, white pepper, and five-spice powder, then rub thoroughly over the skin and inside the cavity.
2. 2
   Combine soy sauce, dark soy sauce, honey, sesame oil, Shaoxing wine, rock sugar, garlic, scallions, and ginger in a small pot; heat gently for 2 minutes to dissolve sugar, then let cool to room temperature.
3. 3
   Brush the cooled marinade all over the duck skin (reserve 3 tbsp for basting); place duck breast-side up on a roasting rack over a deep baking pan filled with 2cm water.
4. 4
   Roast at 200°C for 60–70 minutes, basting with reserved marinade every 15 minutes, until skin is mahogany-brown and a meat thermometer inserted into the thickest thigh reads 75°C.
5. 5
   Remove from oven and rest for 10 minutes; halve the duck along the backbone and serve hot, sliced or whole, with dipping sauce made from pan drippings.