What are common mistakes when making Cantonese BBQ Duck (Shao Ya) — Lacquered Roast Duck?

Short air-drying time — moist skin steams rather than crisps Not rotating during roasting — uneven colour and cooking Not filling cavity with marinade — interior will be bland

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CH.86.0001 Chinese

Cantonese BBQ Duck (Shao Ya) — Lacquered Roast Duck

Chinese — Cantonese — Roasting Craft

Cantonese BBQ Duck (Shao Ya) — Lacquered Roast Duck

One of 207 entries · Land of Fish and Rice — Fuchsia Dunlop

I · Origin

Guangdong Province

II · Description

Cantonese roast duck (烧鸭) occupies the space between Peking duck and Teochew braised goose in the Chinese poultry roasting canon. The whole duck is marinated internally and externally, air-dried, then hung in a roasting oven. The lacquered skin achieves a deep amber-mahogany finish while the meat stays juicy. Available from siu mei (roast meat) shops throughout Guangdong, Hong Kong, and diaspora communities.

III · The Thread

Peking duck — Northern Chinese roasting tradition
French canard a l'orange — lacquered roast duck
Teochew braised goose — Chaozhou poultry

IV · Flavour Context

Lacquered, sweet-savoury skin; five-spice aromatic; juicy duck meat; the internal marinade creates a subtle sauciness within the cavity

I The Canonical Dishes II The Method

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