Chinese Roast Duck

Roast Duck (烤鴨) is popular in Chinese cuisine like char siu, white cut chicken and soy sauce chicken wings. This Chinese roast duck recipe shows you how to bake a juicy and tender duck in an oven. Let’s learn how to make Chinese roast duck with step by step photos, tips, and a video tutorial for your meal or feast! 

Love Asian food? Check out these Asian style turkey, roasted chicken, salt & pepper squid, steamed meatballs, pineapple cake, taiyaki, mapo tofu and eggplant pork stir fry recipes.

What is roast duck (烤鴨)?

Roast duck is a culinary dish prepared by roasting a whole duck. It is a popular dish in many cuisines around the world such as Chinese, French, and American cuisines. The duck is typically seasoned with various herbs, spices, and marinades before roasting until the skin is crisp and golden brown, and the meat is tender and flavorful. Usually roast duck serves as a main course dish with side dishes such as vegetables, rice, or roasted potatoes. Often it is accompanied by sauces or gravies for added flavor.

Besides, roast duck is predominant in Chinese cuisine. Peking duck is a very famous Chinese dish. Also, peking duck meat is often eaten with onion, cucumber and sweet bean sauce with bun roll with the fillings. However, some people like to eat it with pickled radish and dip it with hoisin sauce, salt or plum sauce as a dipping sauce.

What is Chinese roast duck (烤鴨)? 

There are so many different ways to roast a duck. Chinese roast duck is a broad term for roast duck in Chinese style. Peking duck and Hong Kong Cantonese style duck are both Chinese roast ducks that originate in different areas. 

Normally, Chinese roast a duck in an oven and the duck is hanging over. Besides, it uses coal and slowly roast the duck so the skin is crispy and the meat is tender. In this Chinese roast duck recipe, I am going to share how to use an oven to roast a duck at home with Asian spices marinades. 

What is the difference between Peking duck and Hong Kong duck?

Peking duck and Hong Kong style roast duck are both iconic Chinese roast duck dishes.  However, they originate from different regions and have distinct characteristics:

Peking duck: 

Peking duck originated in Beijing ( the former romanized name known as Peking 北京), China. It has a long history dating back to the imperial era. Also, it is a traditional Beijing cuisine, a symbol of Chinese culinary heritage.

Traditionally, peking duck is prepared by inflating the duck with air and then hanging it to dry for several hours before roasting in a special oven. The skin is typically seasoned with a mixture of honey, soy sauce, and Chinese five-spice powder to achieve a crispy and flavorful exterior. 

Besides, peking duck is often served in high-end restaurants specializing in this dish. It is typically served with thin pancakes or steamed buns, along with sliced scallions, cucumber, and hoisin sauce. 

Hong Kong style (Cantonese) roast duck: 

Hong Kong style or Cantonese roast duck, is associated with Hong Kong cuisine, which is influenced by Cantonese culinary traditions.

Cantonese roast duck is often prepared by marinating the duck with a combination of soy sauce, hoisin sauce, five-spice powder, and other seasonings before roasting. The skin may not be as crispy as Peking duck but is still flavorful and tender.

Besides, Hong Kong style roast duck is often served sliced and accompanied by a sweet and savory sauce, such as hoisin sauce or plum sauce. Often it serves as a main dish with rice, vegetables, and noodles. 

What does Chinese roast duck taste like?

Chinese roast duck has a rich and savory flavor that comes from the combination of seasoning and cooking methods. The duck is often marinated with a mixture of soy sauce, hoisin sauce and Chinese five-spice powder, which infuses the meat with deep and complex flavors.

The highlight of Chinese roast duck, especially peking duck. The skin is crispy. Often the skin is glazed with a sweet and savory mixture and roasted until it turns golden brown and crispy. The contrast between the crispy skin and tender meat adds texture and depth to the dish.

Despite the crispy skin, the meat of Chinese roast duck remains tender and juicy. The fat under the skin renders during roasting, keeping the meat moist and flavorful. When cooked properly, the duck meat should be succulent and easy to pull apart.

The marinade and glaze used in Chinese roast duck often incorporate elements of sweetness, such as honey or hoisin sauce. This adds a subtle sweetness to the dish that balances the savory flavors and enhances the overall taste.

In addition, Chinese roast duck is also known for its aromatic and flavorful. The combination of herbs and spices used in the marinade, along with the roasting process. It creates a dish that is not only delicious but also fragrant and enticing.

What to serve with Chinese roast duck?

Chinese roast duck is a flavorful and rich main dish. It pairs well with a variety of side dishes such as rice, fried rice, baby bok choy, yu choy sum, chow mein and serves as noodle soup. 

What kind of duck is best for roasting?

The best type of duck for roasting depends on personal preference and availability.

The most common duck breed in America is Pekin (Long Island duck), which is the most widely consumed duck in the United States. Long Island ducks are known for their tender meat and mild flavor. 

Muscovy duck is another breed of ducks raised in the United States. They have leaner meat and a distinct, rich flavor compared to Pekin ducks. 

Where should I buy the duck? 

Ducks at a regular grocery store in America are convenient. The neck, organ are sealed and packed inside the duck as frozen. However, the duck from the Asian store is with the neck, head and feet. Usually it is fresh and refrigerated. 

Not many people have Asian stores around them, so buying a duck at a regular grocery store is an option. If you can buy a duck from an Asian store or in Asia, it will have the best result because the texture is a little different than regular American grocery stores. The duck in this Chinese roast duck recipe, I bought it from regular grocery store and the neck is removed.

How to roast a duck at home?

Since I don’t have a commercial oven like a Chinese restaurant that can hang the duck in the oven. Therefore, I like to use the same principle as I roast a chicken and a turkey at home.

In this Chinese roast duck recipe, I use a bundt cake (Angle fruit cake) as a stand to put the duck up straight and roast it in the oven. In that way, the duck can be roasted nicely and receive even heat, so the skin is golden brown and the meat is tender. If not, you can use a tool to hang the duck and hook it in the oven. Close the bottom and roast like a Hong Kong style duck.  

How can I achieve crispy skin on a roast duck?

In order to make crispy skin on roast duck, choosing a fresh young duck is important. Also, baste the duck with hot water. This step helps to tighten the skin and aids in rendering out the fat. (Be careful when you pour hot water over the duck.) 

After that, pat and dry the duck with paper towels both inside and out. To make sure the outside skin is dry. Leave the duck uncovered in the refrigerator for a few hours or overnight to further dry out the skin. Or, you can use a fan to blow and air dry for 2-4 hours before cooking it. It is because moisture on the skin inhibits crisping. 

Bake the duck at 375 F for an hour. Then, increase the oven temperature to 425 F for 15-20 minutes.  A hot oven helps render the fat quickly and further crisp up the skin. Remember to keep an eye on it to prevent burning especially when you change it to a higher temperature.

Lastly, rest before carving it. Allow the duck to rest for 10-15 minutes after removing it from the oven. This allows the juices to redistribute and the skin to crisp up even more. By following these steps, you should be able to achieve beautifully crispy skin on your roast duck. 

What temperature and how long do you cook a duck?

It depends how big the duck is. Usually, I calculate 13 minutes per pound to get the rough time. For example: 5.5 pounds x 13 minutes = 71.5 minutes. For a 5.5 pounds whole duck, I bake at 375 F for an hour. After that, change the temperature to 425 F and bake for 12-15 minutes until it reaches 165 internal temperature and has a nice golden brown. Time can be changed depending on what temperature you use as well. 

(Remember to remove the neck & organ inside of the duck and weigh it to get the rough numbers. If your duck has a neck connected, keep it on and weigh the whole duck.) 

What kind of sauce do you use for dipping sauce?

The popular dipping sauces for Chinese roast duck are hoisin sauce and plum sauce. Hoisin sauce is a sweet and savory condiment that pairs wonderfully with the rich flavor of the duck and adds a depth of flavor to each bite.

On the other hand, plum sauce is slightly sweet and tangy, which complements the savory flavor of the duck. It often contains ingredients such as plums, vinegar, sugar, and spices.

Some people also enjoy dipping Chinese roast duck in a mixture of soy sauce and ginger scallion sauce for an extra flavor. In this Chinese roast duck recipe, I mainly boil the marinated duck mixture and strain it as a dipping sauce. 

Storage: 

Refrigeration: 

Store it in the refrigerator If you plan to consume the duck within a few days. Allow the duck to cool down to room temperature before refrigerating. Place the duck in an airtight container or you can store it in a shallow dish and cover it with plastic wrap. Chinese roast duck can last in the refrigerator for up to 3-4 days when it is properly stored. 

Freezing: 

If you want to store the duck for a longer period, freezing is the best option. Cut the duck into smaller portions, then wrap each portion tightly in aluminum foil. Then, place the wrapped duck in a freezer-safe container or zip-top bag. Label the container with the date of freezing. Frozen Chinese roast duck can maintain its quality for up to 2-3 months in the freezer.

How to reheat a Chinese roast duck?

When you are ready to eat the frozen roast duck, thaw it in the refrigerator overnight. You can reheat it in the oven at a low temperature around 250°F or 120°C until it warms through. Or, you warm it up in the microwave for 1-2 minutes and cover it with a wet paper towel.  

Cooking tips for how to roast a duck:

• Clean the duck very well and take out all the guts and organs.
• Marinated the duck for at least a few hours. The best result is to marinate the whole duck overnight. Remember to flip the other side and marinate it for 6-8 hours.
• Temperature and timing are very important and crucial to roast a nice duck. If you don’t want the duck wings to burn, I recommend using a piece of foil to wrap around the wing and bake the duck at 375 F for an hour. After that, remove the foil and increase the temperature 425 F and bake for another 12-15 minutes until the duck is golden brown and it reaches 165 F internal temperature. 
• My calculation for baking a duck is 13 minutes per pound to get the rough time. Depends how big the duck is. 
• Choose a young and fresh duck if possible. 
• Baste the duck with hot water. This step helps to tighten the skin and aids in rendering out the fat. Be careful when you pour hot water over the duck. The purpose of this step is not to cook the duck, just want to tighten the skin of the duck to create a crispy skin. 
• After that, pat and dry the duck with paper towels both inside and out. To make sure the outside skin is dry. Leave the duck uncovered in the refrigerator for a few hours or overnight to further dry out the skin. Or, you can use a fan to blow and air dry for 2-4 hours before cooking it. It is because moisture on the skin inhibits crisping. 

FAQs:

Instructions for how to cook Chinese roast duck:

Preparation:

1. Peel a small piece of ginger 1 oz or 3 slices. 

2. Peel 2 cloves of garlic (0.4 oz). 

3. After that, grind 1 oz or 3 slices of ginger into the container.

4. Next, grind 2 cloves of garlic into the container. 

Marinade sauce:

5. Add 3 pieces of star anise, 6 pieces of clove, ⅛ teaspoon of five spice powder and ½ cup of hoisin sauce. 

6. Then, add 2 tablespoons of dark soy sauce, 1 cup of water and ½ cup of soy sauce. Mix it well.

7. Remove all the guts and organs from the duck. Then, rinse the duck very well and use a paper towel to dry it. (This duck is 5.5 pounds.) 

Marinate duck:

8. Put the whole duck from step 7 into the marinated sauce step 6 overnight and refrigerate. Starting with the breast down first for 6-8 hours. (I usually marinate each side for 8 hours.)

9. After, flip the other side and marinate for 6-8 hours.

10. The next day, take out the marinated duck and dry it with a paper towel. Use toothpicks to stitch it up and close the bottom and neck hole if your duck removed the neck. 

11. Pour 12 cups of water into a pot. Turn on the fire high and let it boil. 

Pouring hot water on duck skin:

12. When the water is boiling, hold on the duck neck skin or neck. Then, pour the hot water over the duck skin. (Be careful of the hot water and remember the purpose of this step is not to cook the duck. It just wants to tighten the skin of the duck to create a crispy skin later when baking it. You can skip this step if you don't care about the crispy skin. )

13. The following step, use a paper towel to dry the duck and remove the toothpicks from the bottom and the neck hole. 

14. Wrap a piece of heavy duty foil on a tray. 

15. Then, put the cake stand tool on the tray. 

Air dry the duck:

16. Put the duck from step 13 on the cake stand and use a fan to blow or air fry the duck for 2-4 hours. ( If you don't care about the crispy skin, you can skip this step.)

17. Wrap the wings with a piece of foil to prevent the wings from burning. 

Baking the duck:

18. Preheat the oven at 375 F and bake the duck at 375 F for an hour.After that, remove the foil and change the temperature to 425 F and bake for 12-15 minutes until it reaches 165 internal temperature and is a nice golden brown. (My calculation for baking a duck is 13 minutes per pound to get the rough time. Depends how big the duck is. For example: 5.5 pounds x 13 minutes = 71.5 minutes.) 

19. Let it rest for 10-15 minutes. 

20. Lastly, cut the roast duck into pieces. 

Enjoy this delicious Chinese roast duck recipe! Also, check out these crab stir fry, lobster yee mein, claypot rice, mushrooms chicken, siu mai, tofu pudding and Asian shaved ice recipes.

You May Also Like These Recipes:

• SOY SAUCE CHICKEN (豉油雞)
• CHAR SIU CHINESE BBQ PORK (叉燒)
• ROTISSERIE CHICKEN
• WHITE CUT CHICKEN

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