DIY Cantonese Roasted Duck Recipe, CiCi Li - Asian Home Cooking Recipes

Cantonese Roasted Duck is known for its juicy and succulent meat and its over-the-top crispy skin. It is a must-eat during any family gathering. I have just the thing for you. You can also try to roast up a whole Cantonese Roasted Duck. How do you make it? Watch this video to find out how you can make it at home professionally. To clean the duck, wash the duck in warm water. Pat dry with paper towels. If there's extra fat right here, you can also remove it with your hands. It's quite easy. So when you choose the duck, if you can, choose a leaner one. That will make the roasted duck crispier. And now we're going to pluck out its feathers with a pair of tweezers. If you have a cooking torch, you can just use it to burn out all these stubborn pin feathers. But I don't have one, so this will just do. Now we're also going to remove its feet. To mix the dry rub, in a bowl, we're going to add salt, white pepper, five-spice powder, and sugar. Rub it all over the duck, both inside and out. We're going to put it in the fridge and let it marinate for about 2 hours. To make the marinade, in a bowl, we're going to add soy sauce, oyster sauce, hoisin sauce, fermented red bean curd, five-spice powder, and sugar. Mix well. Now we're also going to add the scallions, ginger, and garlic. I'm just going to take out the duck from the fridge and pour the marinade inside the duck's cavity and rub it all over it. Now I have this stainless steel turkey lacer. I'm going to seal it like this. I'm going to start all the way from this bottom place and then just work all the way up. Okay, so here is the fun part. To blow air under the skin of the duck, we're going to need an air compressor. But if you really don't have this, you can also maybe just try like a straw and then use your mouth to blow air into it. That's going to be very tiring, but you can definitely give it a try. So first, we're going to put the duck breast side up. Insert a cord around the neck area right here, of course, under the skin of the duck. Cover up the cavity and the rest of the neck with paper towels or just your hands. We want to make sure that no air is leaking. So what you're going to do next is you're going to blow air into it for about one minute and you're going to see your duck start inflating like a So by doing so, we're ensuring that our duck is going to have really crispy skin and yeah, it's going to be super delicious. Now we're going to flip the duck and then insert a cord around the neck again, also under the skin. And again, we're going to blow air into it for about like a minute long and then you'll see that the skin start inflates like a balloon. So a lot of people think that you only blow air into the duck with Peking duck, Beijing kouya, but in fact, higher Cantonese places also roast the duck this way because it is so much more delicious. So to make the duck skin nice and firm, we're going to secure this S-shaped hook on the duck's neck. Then in a large pot, we're going to boil 8 cups of water and bring it to a boil. Turn off the heat immediately and then we're going to hold on to the hook and then use a ladle to pour the liquid over the duck until the skin becomes firm and turns white for about 2 minutes. So by doing so, again, the skin will be nice and firm and therefore when you roast it, it will be crispy and then yeah, super delicious. Now immediately, we want to rinse it in cold water or actually ice water. This will help to firm up the skin, help it tighten it up, and then now we can pat dry with paper towels. To make the poaching liquid, in a large pot, we're going to add 8 cups of water and bring it to a boil. We're going to add roast cooking wine, red vinegar, and maltose. Mix well and then turn off the heat. To poach the duck with the liquid, hold on to the hook and then pour the liquid over the duck for about 2 minutes. By doing so, it will make the duck skin crispy and nice and also add some color to the skin and of course add another layer of flavors. Okay, so now we can take out the hook and then I'm gonna cut out the neck and the head. To air dry the duck, place a cooling rack or baking rack on a plate and then put the duck on the rack breast side up and then dry it in the fridge for 24 hours to 48 hours. During the baking day, we're going to preheat the oven to 425 degrees Fahrenheit or 218 Celsius and then cover with foil paper all over your roasting pan so your roasting pan won't get dirty and then place a roasting rack on it. I'm also going to cover up the feet and the wings with foil paper to prevent burning and also for it to turn super dark. Let it rest in room temperature for 20 minutes and transfer in the oven and bake it for 10 minutes at 225 degrees Fahrenheit or 218 degrees Celsius. So breast side up first. You want the temperature to be high first so the skin would crisp up a lot faster and it is kind of set and after 10 minutes, we're going to lower the heat to 350 degrees Fahrenheit or 177 degrees Celsius and continue to bake for another 20 minutes and now we're taking it out from the oven and flip the duck side to breast side down and transfer it back to the oven and bake it for another 30 minutes at 350 degrees Fahrenheit or 177 degrees Celsius. So we're taking it out from the oven one more time and I just want to take out all the foil papers put it back in the oven and we're gonna bake it one last time at 350 degrees Fahrenheit or roasted duck. Actually, you know what the entire house probably smells like roasted duck right now so let me just give it a try and see how it tastes like. Oh my god, the skin is so crispy. Our Cantonese roasted duck today is super yummy, super delicious. The meat is moist and you see there's a lot of juice coming out and when I bite into the skin, it is so crispy, so nice. So let me know what you are planning to cook this Thanksgiving. Comment below, subscribe, thumbs up. Also share this awesome video with your friends and family. I also like to stay in touch on Facebook. Just search for CC Li and you'll find me. Okay, so that's it today and I just want to wish everyone a very, very happy Thanksgiving. Bye now.