Smoked Cantonese Roast Duck

How to Make Smoked Cantonese Roast Duck

1. 1

   Step 1: Clean, season and marinate the duck

   Pat the duck dry and remove any excess fat or hanging skin around the cavity; reserve for rendering. Combine kosher salt, light soy sauce, Shaoxing wine, five-spice, white pepper and minced garlic into a paste. Rub the mixture evenly over the cavity and skin (avoid blocking the neck opening), and massage into the interior. Let sit at room temperature for 20–30 minutes, or refrigerate up to 4 hours for deeper flavor.

   For this step

   • 1 eachWhole duck (4–5 lb / 1.8–2.2 kg), giblets removed
   • 2 tbspKosher salt
   • 3 tbspLight soy sauce
   • 2 tbspShaoxing wine (or dry sherry)
   • 2 tspChinese five-spice powder
   • 1 tspGround white pepper
   • 4 clovesGarlic, minced
   
2. 2

   Step 2: Scald, glaze and air-dry the skin

   To tighten the skin, pour a kettle of boiling water over the duck while holding it breast-side up; allow excess water to drip away and pat dry. Warm the maltose or honey so it is brushable and coat the duck skin in a thin, even layer — this encourages good color and gloss. Hang the duck or place on a rack in the refrigerator (or a cool, breezy spot) to air-dry for at least 2–4 hours; overnight yields the best crispness.

   For this step

   • 3 tbspMaltose or honey (for glaze)
   
3. 3

   Step 3: Cold/hot smoke the duck

   Preheat your smoker or grill set for indirect smoking at 225°F (107°C). Add soaked fruitwood chips to the smoker box or foil packet and produce a steady gentle smoke. Smoke the duck for 60–90 minutes until it has taken on a light golden color and a subtle smoke aroma — internal temperature will be rising but not yet finished.

   For this step

   • 1 cupFruitwood chips (apple, cherry or lychee), soaked 30 minutes
   
4. 4

   Step 4: Roast at high heat to crisp the skin

   Increase heat or transfer the duck to a 425°F (220°C) oven or set your grill for high direct heat and roast for 30–40 minutes, rotating if needed, until skin is deep mahogany and crisp and the thickest part of the thigh reaches 165–175°F (74–79°C). If the skin is browning too quickly, tent loosely with foil for short periods. Remove and rest the duck 10–15 minutes before carving to let juices redistribute.
   
5. 5

   Step 5: Carve and serve

   Carve the duck into portions and serve with steamed rice, scallions, and hoisin or plum sauce for dipping. Leftovers reheat well — slice cold for salads or reheat gently to preserve the skin crispness.
   

1. Pat the duck dry and remove any excess fat or hanging skin around the cavity; reserve for rendering. Combine kosher salt, light soy sauce, Shaoxing wine, five-spice, white pepper and minced garlic into a paste. Rub the mixture evenly over the cavity and skin (avoid blocking the neck opening), and massage into the interior. Let sit at room temperature for 20–30 minutes, or refrigerate up to 4 hours for deeper flavor.
2. To tighten the skin, pour a kettle of boiling water over the duck while holding it breast-side up; allow excess water to drip away and pat dry. Warm the maltose or honey so it is brushable and coat the duck skin in a thin, even layer — this encourages good color and gloss. Hang the duck or place on a rack in the refrigerator (or a cool, breezy spot) to air-dry for at least 2–4 hours; overnight yields the best crispness.
3. Preheat your smoker or grill set for indirect smoking at 225°F (107°C). Add soaked fruitwood chips to the smoker box or foil packet and produce a steady gentle smoke. Smoke the duck for 60–90 minutes until it has taken on a light golden color and a subtle smoke aroma — internal temperature will be rising but not yet finished.
4. Increase heat or transfer the duck to a 425°F (220°C) oven or set your grill for high direct heat and roast for 30–40 minutes, rotating if needed, until skin is deep mahogany and crisp and the thickest part of the thigh reaches 165–175°F (74–79°C). If the skin is browning too quickly, tent loosely with foil for short periods. Remove and rest the duck 10–15 minutes before carving to let juices redistribute.
5. Carve the duck into portions and serve with steamed rice, scallions, and hoisin or plum sauce for dipping. Leftovers reheat well — slice cold for salads or reheat gently to preserve the skin crispness.