Cantonese Recipe
Cantonese Roast Duck
Cantonese roast duck is a roast-meat shop standard with seasoned duck, crisp skin, and a savory-sweet glaze.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cantonese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 1 whole duck
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey or maltose
- 1 tablespoon rice vinegar
- Five-spice powder
- Ginger and scallion
- Salt
- Optional orange peel
Method
- Dry the duck thoroughly and season inside with salt, five-spice, ginger, and scallion.
- Brush skin with soy sauce, honey or maltose, and vinegar mixture.
- Air-dry uncovered in the refrigerator overnight.
- Roast on a rack until the skin is browned and the meat is cooked.
- Rest before chopping.
- Serve with rice, noodles, or plum sauce.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.