How to Make Cantonese Roasted Duck for the Holiday Season!

Prep Time: 40 minutes
Rest Time: At least 24 hours
Cook Time: 1 hour, and 10 minutes
Serves 4

Special equipment:
Tweezers
8-inch stainless steel turkey lacer (or, you can use a bamboo skewer)
Air compressor
Stainless steel S-shaped hook, or butcher’s twine
Wire cooling rack
Roasting pan and rack

For the duck:
1 3 1/2-pound whole duck, neck attached
16 cups water, divided
2 cups ice, for ice bath
Plum sauce, for serving

For the dry rub:
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon five-spice powder
1 teaspoon sugar

For the marinade:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 pieces fermented red bean curd
1 teaspoon five-spice powder
1 teaspoon sugar
3 scallions, cut into 3-inch pieces
3 slices ginger
3 garlic cloves, lightly smashed

For the blanching liquid:
8 cups water
1/2 cup rose cooking wine (mei kuei lu chiew), or substitute rice wine
1/2 cup diluted red vinegar (da hong zhe cu), or substitute rice vinegar (though you will lose some of the red color)
1/2 cup maltose, or substitute honey