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Ingredients
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Duck & Main Seasoning
Skin Blanching & Glaze
Aromatics & Cavity Stuffing
Serving & Condiments
Method
Duck & Main Seasoning
- 1
Prepare the duck
Rinse the half duck thoroughly inside and out. Pat completely dry with paper towels. Remove any excess fat from the cavity and neck area. Prick the skin all over lightly with a small skewer or the tip of a knife without puncturing the meat — this helps render fat and crispen skin.
- 2
Season cavity
Mix 1 teaspoon sea salt, 1 tablespoon Shaoxing wine and the light soy sauce. Rub this mixture inside the cavity of the duck evenly. Stuff the cavity with the halved green onions, smashed ginger and the star anise and peppercorns. Set the duck breast-side up on a rack.
Skin Blanching & Glaze
- 3
Blanch to tighten skin
Bring 1 liter of water to a rolling boil. Holding the duck with tongs over a sink or heatproof pan, carefully pour the boiling water evenly over the skin several times until skin tightens and the surface becomes slightly taut and drier to the touch (about 1–2 minutes of pouring). Allow to cool slightly.
- 4
Dry & air-dry
Pat the duck thoroughly dry with paper towels. Mix remaining 1 teaspoon salt, 1 tablespoon sugar and 1 teaspoon five-spice powder and gently rub over the skin to season. Place the duck on a wire rack over a tray and refrigerate, uncovered, for at least 6 hours or preferably overnight to dry the skin — this step is key for crispy skin. If short on time, place in front of a fan for 1–2 hours.
- 5
Make glaze
In a small bowl, combine maltose (or honey), rice vinegar and 1 tablespoon warm water. Warm gently if needed to liquefy the maltose so it becomes brushable (use very low heat or microwave 10–15 seconds).
- 6
Glaze before roasting
Preheat oven to 400°F (200°C). Brush a thin, even coat of the maltose glaze over the duck skin. Reserve extra glaze for mid-roast brushing.
Roasting
- 7
Roast the duck
Place the duck breast-side up on a rack in a roasting pan. Roast in the preheated oven at 400°F (200°C) for 15 minutes to set the glaze and begin crisping. Reduce heat to 350°F (175°C) and continue roasting for 40–50 minutes for a half duck (depending on size) until the skin is deep golden-brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
- 8
Mid-roast glazing (optional)
Halfway through the lower-temperature roasting period (about 20–25 minutes in), brush another light layer of glaze over the skin to build a glossy, crisp finish. Continue roasting until done.
- 9
Rest the duck
Remove the duck from the oven and let rest on the rack for 10–15 minutes to allow juices to redistribute. For traditional presentation, you can hang or upright rest for a few more minutes to let fat drain, but resting on the rack is sufficient.
Carving & Serving
- 10
Carve
Transfer the duck to a cutting board. Using a sharp knife, carve the skin and meat into thin slices — traditionally, the skin is cut into thin crisp pieces and combined with thin slices of meat. Aim for bite-sized pieces with a balance of skin and meat.
- 11
- 12
Leftover use and storage
Refrigerate leftover carved duck in an airtight container for up to 3 days. Reheat gently in a 325°F (160°C) oven for 10–15 minutes to refresh skin (may lose crispness).
