Quick Chinese Style Roasted Duck

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Making restaurant-quality Chinese roasted duck at home might seem like an impossible task. Between getting that perfect crispy skin and achieving that rich, flavorful meat, it’s the kind of dish that can make even experienced home cooks feel a bit nervous about trying.

But here’s the good news – this Chinese style roasted duck recipe breaks it down into simple, manageable steps that anyone can follow. With some patience and the right technique, you’ll end up with a homemade duck that’s just as good as what you’d get at your favorite Chinese restaurant.

What Kind of Duck Should I Use?

For Chinese-style roasted duck, Long Island (also called Pekin) duck is your best bet since it’s the most widely available and has the perfect amount of fat for this cooking method. If you can find them, Muscovy ducks are another excellent choice – they’re a bit leaner but still provide great results. When shopping, look for a duck that weighs around 5-6 pounds, with skin that’s intact and free from blemishes or tears. Fresh duck is ideal, but if you’re using frozen, make sure to thaw it completely in the refrigerator for 24-48 hours before cooking to ensure even roasting.

Options for Substitutions

While some ingredients are key to getting that authentic Chinese duck flavor, there are several substitutions you can try:

• Duck: Duck is really the star here and can’t be substituted if you want true Chinese roasted duck. However, if you’re just looking to try the flavors, you could use chicken, but cooking times and temperatures would need to be adjusted significantly.
• Five spice mix: This is pretty important for authentic flavor, but in a pinch, you can make your own by mixing equal parts ground cinnamon, cloves, fennel, star anise, and black pepper.
• Star anise pods: If you can’t find whole pods, use ground star anise (about 1 teaspoon). Chinese anise or fennel seeds can work too, though the flavor will be slightly different.
• Hoisin sauce: You can mix regular soy sauce with 2 tablespoons of molasses or brown sugar, plus a pinch of five spice powder. It won’t be exactly the same, but it’ll work in a pinch.
• Lemon/orange peel: These are interchangeable – use whatever citrus you have. You can even use 2 tablespoons of juice if you don’t have fresh fruit.
• Balsamic vinegar: Rice vinegar or red wine vinegar can work here, just add a tiny bit of honey to balance the acidity.

Watch Out for These Mistakes While Roasting

The biggest challenge when making Chinese roasted duck is achieving that perfectly crispy skin – to avoid rubbery, chewy skin, make sure to thoroughly pat the duck dry and let it air-dry uncovered in the refrigerator for at least 24 hours before roasting. Another common mistake is not properly rendering the fat, so be sure to score the skin in a diamond pattern without cutting into the meat, which allows the fat to escape while cooking. The temperature control is crucial – starting with high heat (425°F) for the first 15 minutes helps create that golden-brown exterior, then reducing to 350°F ensures the meat stays juicy while continuing to crisp the skin. For the best flavor development, don’t skip basting the duck with the honey-vinegar mixture every 30 minutes during roasting, and allow the duck to rest for 15-20 minutes before carving to keep all those flavorful juices inside the meat.

What to Serve With Chinese Roasted Duck?

This Chinese roasted duck pairs perfectly with traditional accompaniments like thin Mandarin pancakes or fluffy steamed buns, which are perfect for wrapping up pieces of duck with some crisp scallions and cucumber. A side of steamed white rice or vegetable fried rice helps soak up all those tasty juices and sauce. For vegetables, try serving some simple stir-fried bok choy or Chinese broccoli with garlic – these greens provide a nice balance to the rich duck meat. You can also put out some extra hoisin sauce, sliced green onions, and julienned carrots so everyone can build their own perfect bite.

Storage Instructions

Keep Fresh: After your Chinese roasted duck has cooled down, wrap it well in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. The flavors actually get even better the next day, making it perfect for planning ahead when you’re hosting a dinner party!

Freeze: If you want to save some for later, you can freeze your roasted duck. Remove the meat from the bones, wrap it tightly in plastic wrap and then foil, and pop it in the freezer for up to 2 months. The sauce can be frozen separately in an airtight container.

Reheat: To bring back that crispy skin, reheat the duck in the oven at 350°F (175°C) for about 15-20 minutes. If reheating from frozen, thaw in the fridge overnight first. Warm up the sauce separately in a small saucepan over low heat, adding a splash of water if needed to thin it out.

Preparation Time	360-720 minutes
Cooking Time	50-60 minutes
Total Time	410-780 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-4900
• Protein: 350-380 g
• Fat: 300-350 g
• Carbohydrates: 300-350 g

Ingredients

• 1 whole duck (~6 lb or 2.5 kg)
• 3 tablespoons five spice mix
• 2 tablespoons ground cinnamon
• 3 tablespoons brown sugar
• 3 tablespoons kosher salt
• 3 tablespoons soy sauce
• 5 tablespoons hoisin sauce
• 3 tablespoons black peppercorns
• 3 strips lemon peel (or orange peel)
• 6 star anise pods
• 3 stalks of green onions (white part)
• 8 cups water
• 3 green onion stalks
• 1 small ginger root (sliced)
• 1 cup vinegar
• 1 cup honey
• 1 tablespoon honey
• 2 tablespoons balsamic vinegar
• 3/4 cup duck drippings (from roasted duck)
• 1/2 cup hoisin sauce
• 1 cup water
• 1/8 teaspoon kosher salt

Step 1: Prepare the Duck

Begin by patting the duck skin and its cavity as dry as possible using a paper towel.

Tuck the wings and legs behind the body.

In a small mixing bowl, mix the marinade ingredients, leaving out the peppercorn, green onion, star anise, and lemon peel for later steps.

Step 2: Marinate the Duck

Fill the duck cavity with half of the marinade mixture, whole peppercorn, green onion stalks, star anise, and lemon peel.

Rub the remaining marinade on the outside of the duck, ensuring all parts, including the underside, breasts, and thighs, are covered.

Secure the cavity by enclosing it with toothpicks.

Step 3: Refrigerate and Cure

Place the duck breast-side up on a clean cooking pan, cover it with plastic wrap, and refrigerate it for 6 to 12 hours to marinate.

Once marinated, rinse the duck under cold water to remove the marinade, ensuring the cavity remains secure.

Transfer the duck to a wire rack over a baking pan.

In a large pot, bring the boiling mixture ingredients to a boil and ladle the hot liquid over the duck skin so it’s completely covered.

Hang or place the duck breast-side up on a wire rack over a baking pan, uncovered in the refrigerator, to cure and dry for 24 to 48 hours.

Step 4: Roast the Duck

Remove the duck from the refrigerator 20 minutes before roasting.

Preheat the oven to 380°F (195°C).

Place the duck on a wire rack over a foil-lined baking pan and roast for 15 minutes.

Then remove the duck, reduce the oven temperature to 300°F (150°C), and brush the duck with balsamic vinegar.

Return the duck to the oven and roast for another 15 minutes.

Step 5: Finish Roasting with Glaze

Add honey to the remaining balsamic vinegar and mix well.

Brush the duck with the balsamic and honey mixture, then roast for an additional 15 minutes.

Repeat the glazing process one last time and roast for another 10 minutes.

Once completed, let the duck rest uncovered for 8-10 minutes before serving.

Step 6: Prepare the Sauce

Carefully remove the toothpicks from the cavity and pour the juices from the cavity into a clean bowl, yielding about 3/4 cup.

Strain the mixture to keep the juice and discard the solids.

In a medium saucepan, combine the roasted duck juice with hoisin sauce, water, and Kosher salt.

Bring it to a boil over medium-high heat and simmer for 5 to 8 minutes until reduced by a third.

Allow the sauce to cool to room temperature before serving alongside the carved duck to enhance its flavor.