Guangdong Province
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.
Lacquered, sweet-savoury skin; five-spice aromatic; juicy duck meat; the internal marinade creates a subtle sauciness within the cavity
{"Internal marinade: five spice, soy, hoisin, Shaoxing wine, star anise — fill cavity, seal with a skewer and cook upright","External: maltose-vinegar glaze applied after air-drying overnight","Air-dry minimum 8 hours — skin must be completely dry and slightly tightened","Roast at 220°C, rotating every 20 minutes for even colour","Internal temperature of breast must reach 74°C — thigh higher"}
{"The cavity marinade infuses the meat from inside during roasting — the most important flavour step","Professional siu mei shops use special hanging ovens with precise heat zones — home oven is an approximation","Leftover roast duck makes excellent wonton filling, fried rice, and noodle soup"}
{"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"}
Land of Fish and Rice — Fuchsia Dunlop