- Meat and poultry
- Roast duck
- Chinese roast duck
Now you can make Hong Kong style BBQ duck at home with this easy to follow recipe. Instead of the S hook, I found a wonderful chicken roasting stand to use and it does just as good a job.
27 people made this
- 2 to 3kg duck
- 4 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Chinese red colour (found in Chinese food shops)
- 280ml warm water
- For the stuffing
- 1 tablespoon oil (NOT olive oil)
- 1 tablespoon finely chopped spring onion
- 1 teaspoon finely chopped root ginger
- 1 tablespoon caster sugar
- 2 tablespoons Chinese rice wine (but I like dry sherry too)
- 1 tablespoon yellow bean paste
- 1 tablespoon hoisin sauce
- 2 teaspoons five spice powder
MethodPrep:1hr ›Cook:2hr ›Extra time:8hr drying › Ready in:11hr
- Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.
- Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.
- Dissolve the honey with vinegar and red food colouring (if using) in warm water, and brush it all over the duck - give it several coatings. Hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 to 5 hours, but best to leave overnight.
- To cook: preheat the oven to 200 C / Gas 6. Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 180 C / Gas 4 after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Where do you get the duck from. You have to use the chinese ducks, as far as I know they are only bred in Ireland, and I have never seen any in the shops.-18 Jun 2015
My husband loved it!! The only thing I would suggest is doubling the the ingredients for the glazed. This was fun to do and I will be making my own duck.-28 Apr 2015
I have never cooked duck and loved this receipe and played around with it , my Xmas guests loved the flavour and tenderness, rough your duck up after the blanching with paper towels, and hang to drain all juices ❤❤-29 Dec 2016(Review from this site AU | NZ)