明炉烧鸭 Roast Duck (half) Recipe

Clean and dry

Rinse the duck inside and out under cold water. Pat thoroughly dry with paper towels. Trim excess fat from the cavity and tail area. For a half-roast presentation, optionally cut the duck in half lengthwise through the backbone using a sharp knife or poultry shears; otherwise leave whole.

Score skin (optional)

If you want crisper skin, prick the skin lightly with a small skewer or fork all over the breast and legs without piercing the meat (about 20–30 small pricks). This helps render fat during roasting.

Season inside

Mix 1 tablespoon light soy sauce and 1 teaspoon sesame oil. Rub that mixture inside the cavity. Insert smashed garlic, sliced ginger, spring onions, star anise and cinnamon stick into the cavity. Sprinkle 1 tablespoon of the fine sea salt inside and rub to season.

External rub

Combine remaining 1 tablespoon sea salt, granulated sugar, 2 tablespoons light soy sauce, Shaoxing wine, five-spice powder and white pepper into a paste. Rub evenly all over the duck skin and under the skin where you can reach (breast area) to flavor the meat. Reserve any excess marinade for basting.

To achieve glossy, crisp skin, air-dry the duck uncovered in the refrigerator for 6–12 hours (ideally overnight). Place the duck on a rack over a tray to catch drips. If short on time, let it rest at room temperature for 1–2 hours to allow the skin to dry slightly prior to steaming and roasting.

Preheat oven to 220°C (425°F). Place the duck on a rack fitted inside a roasting pan. Add 200 ml water to the pan (not over the duck) to create steam. Roast/steam in the oven at 220°C for 15 minutes to tighten the skin and render initial fat. This step helps set the skin for a crisp finish.

Reduce oven temperature to 180°C (350°F). If you cut the duck in half, place halves skin-side up on the rack. Roast for 35–45 minutes, basting every 10–15 minutes with the reserved marinade and pan juices (use a spoon to pour juices over the skin). During roasting, periodically tilt the pan to collect fat and remove excess if necessary so the skin roasts rather than stews.

If the skin is browning unevenly, rotate the pan halfway through cooking. Continue until an internal thermometer inserted into the thickest part of the thigh (avoiding bone) reads 74°C (165°F) and the skin is deep golden-brown and crisp.

About 5–8 minutes before the end of cooking, stir together maltose (or honey) with 1 tablespoon hot water to make a thin glaze. Brush the glaze gently and evenly over the skin, then return the duck to the oven on high broil/grill for 2–5 minutes to caramelize—watch closely to avoid burning.

Remove the duck from the oven and brush with 1 teaspoon sesame oil for shine. Let rest on a cutting board for 10 minutes to allow juices to redistribute.

If whole, carve the duck into portions: remove legs and thighs, then thinly slice the breast meat across the grain. If you roasted a half, slice breast and leg portions. Arrange on a warm platter and optionally garnish with sliced spring onions or cucumber and steamed pancakes or steamed rice.

Serve with hoisin sauce, plum sauce or a simple soy-vinegar dip on the side.