Cookbook:Cantonese Roast Duck

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Cookbook | Ingredients | Recipes | Cuisine of China

Cantonese roast duck/goose (烧鸭\烧鹅)


  • Duck or goose 3-6 pounds (1.3kg - 2.6kg)
  • 3 green onions or 1 onion


  • 2 Tbsp light soy sauce
  • 2 Tbsp dark soy sauce (option, can use light soy sauce instead)
  • 2 cups (450ml) of white wine, sherry or Chinese cooking wine
  • 1 tsp Chinese five spice powder




  1. Mix all marinade ingredients together.
  2. Mix all glaze ingredients together.
  3. Wipe the mixture all over the duck/goose, inside and outside.
  4. Wipe the glaze mixture inside the duck/goose
  5. Sit duck in breast up, in an open container and on a rack
  6. Put in the refrigerator to chill overnight.


  1. Preheat oven to 450°F (220°C)
  2. Put 1 to 1/2 inch (2.5cm) of water in the roasting pan (so to catch the grease come out from the duck/goose while roasting and prevent smoking of the grease in the oven)
  3. Place onion inside duck/goose, put duck/goose in the roasting pan, on a roasting rack,
  4. Place duck/goose in the oven, back up, for 15 minutes
  5. Turn duck/goose to breast up, roast for another 15 minutes
  6. Turn oven heat to 375°F (190°C), roast the duck/goose until internal temperature reach a minimum of 180F (test between the thigh, the thickest part of the duck/goose, be careful not to touch the bone)
  7. Glaze the duck/goose, turn oven up to 450°F (200°C) and roast again for about 10 minutes

Carve and serve!