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- เผยแพร่เมื่อ 20 มิ.ย. 2024
- Fancy making Chinese roast duck at home? I've made it easy for you with this simplified recipe. It has all the great taste that you will find in a Chinese restaurant, but with minimal effort. This is a recipe for Cantonese roast duck which is from the Southern part of china. Not to be confused with Peking roast duck which is from the Northern part of china
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Method & Ingredients - Courtesy of viewer Sean Michael
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-1 teaspoon of salt and 1 teaspoon of five spice powder, and rub all over the duck. Place duck in the fridge for an hour.
-Marinade: 500ml water, 3 tablespoons honey, 1 tablespoon Shaoxing wine, 1 teaspoon dark soy sauce, 1 tablespoon hoisin sauce. Heat in a pan until hot.
-Pour the hot marinade over the duck and let it dry out overnight. Keep the sauce, add roasting juices to the pot and simmer to make a gravy.
-Roast at 180c / 350 f according to the weight of the duck. Turnover halfway. - แนวปฏิบัติและการใช้ชีวิต
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What can we substitute for the wine plz?
When you leave the duck out for 24hrs ..Are you letting it rest in the refrigerator or the counter?
I've been working in the meat industry for 10 years and I always wash meats before cooking. I'm much more confidant of my abilities to clean my kitchen than I am on cleanliness of meats coming out of a shop.
True 👍
I believe the guidelines he talked about in the video are because people spill infected water around instead of carefully washing it in a sink and then cleaning their hands afterwards
Lol what a load of crap
Nothing wrong with washing your food.
Another method is blanching in water for a few minutes. Get rid of the blanching water. Then drying it with paper towel and cooking it. But just simply washing it then dry with towel is way easier.
Of course you cant wash ground beef. So you just have to trust the butcher and cook at high temps.
Thanks for the recipe. I tried this but modified it slightly.
After towel drying it, I sutured the neck and inflated it using an air compressor to pull the skin away from the flesh. This helped the fat drip away, so the duck is leaner, and the skin is crisper. When marinating it I used a sieve over a saucepan to hold the duck in place and poured the sauce over ensuring all the skin on the duck contracted. This was my alternative to hanging it up or placing it in the saucepan. After marinating it I stuffed it with some spring onion, ginger and garlic then sutured it closed. I read that apparently pro restaurants used to always do this but over time have not bothered so much.
I roasted my 1.25kg duck 180^oC 65 min in the centre of the oven then turned it over for 15min.
The measurements I used for marinade are as follows:
1 Pint of water
1 Tablespoon of Manuka honey
2 Tablespoons of Lee Kum Kee Dark Soy Sauce.
3 Tablespoons of Shaoxing wine (Or a Splash)
1 Tablespoon of Lee Kum Kee Hoisin Sauce
My first attempt at this was perfection! Best duck I have ever had! It was way leaner than the ones I've had from London restaurants. I felt energetic after
instead of needing sleep!
My second attempt of this did not come out as well, the suturing split and it was too dry. It was still great but not the best.
I believe this will take a few tries for me to perfect my oven isn't precise.
From my experience of cooking this twice I’ve learned to be super careful about cooking times, to go easy on stuffing the bird and to ensure the suture is secure.
Thanks again for this recipe. It inspired me to try making something I thought I never would!
Thank you for such a valuable comment!
How long did you coat the duck with the simmering marinade before drying it?
And how did you use the left over marinade for sauce?
I’m coming to eat with you next time!! Your recipe sounds good 👌
I tried it already twice. Soo good! The best duck I’ve had! Thank you!!!
Nothing makes my mouth water faster than this dish.
Just made a Cantonese style smoked duck today using this recipe. Was my first attempt and it was absolutely delicious. My family said it tasted like the one from restaurant. Will definitely make again. Thank you for the video and recipe.
Thanks Lynette!
He is very sincere. Really like his style of being completely at home, as reflected by his hairstyle. Good job and thanks !
Damn, I LOVE to cook!
Some people really don't appreciate how relaxing it can be.
Normally, presenters write their recipes below a video.
-1 teaspoon of salt and 1 teaspoon of five spice powder, and rub all over the duck. Place duck in the fridge for an hour.
-Marinade: 500ml water, 3 tablespoons honey, 1 tablespoon Shaoxing wine, 1 teaspoon dark soy sauce, 1 tablespoon hoisin sauce. Heat in a pan until hot.
-Pour the hot marinade over the duck and let it dry out overnight. Keep the sauce, add roasting juices to the pot and simmer to make a gravy.
-Roast at 180c / 350 f according to the weight of the duck. Turnover halfway.
THANKS :d
Gods work. Thanks
Thank you
@@s999geo Thanks
Thanks for this Sean, I was baffled! LOL
Thanks so much for your video. I bought another duck after I tried your recipe! Brilliantly delicious!!
Thank you!!!! 10/10 would recommend this recipe! Made it for my family and they absolutely loved it.
*I blasted the duck for about 20 mins or so to ensure the flavour really got in there.
*to the liquid I added Thai Chilis and some lime and let it reduce for the dipping sauce.
What is blasted?
In case anyone wanted a written recipe from this:
1.Wash duck
2. Mix 1 teaspoon of salt and 1 teaspoon of Chinese 5 spice and rub all over the duck. Place duck in the fridge for an hour.
3. Wet marinade: 1 pint of water, 3 tablespoons of honey, 1 tablespoon dark soy sauce, 1 tablespoon of hoi sin sauce. Heat in a pan till hot.
4. Consistently pour the hot marinade over the duck and let it dry out preferably overnight. Keep the sauce, add roasting juices to the pot and simmer to make a gravy.
5. Roast at 180c / 350 f according to the weight of the duck. Turnover halfway.
Very kind of you to do this. Thank you.
@@andiamocucina thank you for the great recipe and video, it was delicious!
@@andiamocucina how much of the rice wine? Seems it wasn't in the video or I just missed it
Thanks friend
@@afc4919 I know this was from 2 years ago but I was wondering the same. It is in the description :) You put in 1 tablespoon
I love duck and have been making it for years, but I began to look for authentic Asian recipes to make it. Some of them that I ran across I feel like I need a Ph.D. to attempt to try it. This recipe is incredibly simple, and tastes amazing! Thanks! Ni Hao Ma!
Thanks for watching Jacquelyn.
Thank you so much for sharing this recipe.👍👍👍
Thankyou, I prefer duck for xmas because turkey,goose or whatever is too much,but a duck is special,tasty and just enough for me.
I did the same -enough for four portions - one which I eat on Christmas Day, another in th e'fridge for Boxing Day, and the other two in the freezer !
no one literally asked
@@XxKillaVenomzxX .... and no-one asked you to comment. Why did you ?
Does it taste the same ? I don't like meat that tastes like poultry or meaty when eating it. This duck looked dry
Many modern birds have zero flavour, but not duck.
Just wanted to say I LOVED this video and I can't wait to try out the recipe
I think this is an authentic recipe. I can't wait to try it.
I had a go at it in Chinese cooking school. He made it easy.
My wife has made this recipe about 5 times. All her family loves it. They all say it tastes exactly like their dads recipe. He had a Chinese restaurant in Mergui Burma. Thank you!
Thanks. I was born in Yangon.
Thanks for the easy to follow directions and putting in metric and imperial measurements. Gonna try to make this soon.
Eric Pater Where did you see the measurements? I didn’t see any at all
Thank you so much for this. Where I work my office was very close to a large Chinese restaurant area in Toronto. I ate there every week and loved duck on rice dish with bok choy. Due to the pandemic I can't be there now so I will try and duplicate what you've shown me, cheers!
Thanks. I hope and pray that things get back to normal soon.
Never knew the difference. Thank you for teaching us.
Great video. Thanks so much for the ‘how to’. Trying this wkd!
Looks amazing, will have to try this in quarantine. Thanks for the phrase at the end as well!!
You make this dish look so easy to make. Thank you.
Used to love china town duck rice in 90s only £3.60 now I make at home thanks chef
Has become a lockdown favorite...simple ingredients, easy to make...thanks so much for taking the time to make this video 😊
Thanks for watching & commenting Sonia
Thank you for the recipe and great video! If I understand correctly, the reason they say not to wash poultry (or at least not to wash it in the sink) is because poultry can contain salmonella, and if the water runs over it and then splashes around your sink, the water droplets could now contain salmonella and contaminate your kitchen. Someone please correct me if I’m wrong, but that is my understanding. However, I also like to wash my meat before cooking. I just try to keep the water stream reasonably gentle so it’s not splashing everywhere, and then we have to keep in mind to clean our sink every so often (which is a pretty standard thing to do anyway).
I wash my meat thoroughly but always clean up surrounding area with clorox after.
heat will kill all bacteria ....no need 2 wash
Salmonella is a concern. However, being conscientious of it while you wash the duck is very important. Splashing as you wash can spread the Salmonella on your kitchen sink,countertop, faucet, handles, sprayer, and on you!! So, the best way to prevent the potential infection, is to minimize splashing, and when done washing the bird, clean the entire area carefully with spray bleach products. This includes all surfaces I mentioned above! Let them dry before rinsing which assures proper disinfection. Always wash your hands before touching any surface again.
I always wash my meats, I use a big mixing bowl in the sink half filled with water, a good splash of vinegar and a lemon or two halved, i then use the lemon halves to rub down the meat, once I’ve done that I’ll pat dry with paper towels and then burn any bits of feathers off. I know there are plenty of people who will of never of prepared poultry like this and never will, however for me I wouldn’t do it any other way, as long as you’ve got common sense you’ll know not to splash the water everywhere and you’ll know how to appropriately wipe down after, it’s no different to marinating and then cutting poultry you’ve only got to clean up after yourself 🤷🏽♂️👌🏽
One of the best Videos for a Crispy duck
Hi Andiamo. Irish person here. Nothing wrong with preparing your poultry as you did. Our government regulations/advice around food are driven by a cultural paranoia about food safety. It stems from and reinforces our unwillingness to experiment with cooking techniques. We overcook almost everything as a result and instructions and government advise explicitly reinforce this. Basically, the bar on food safety is set so high (or low depending on your point of view) that nobody can poison anyone and nobody can get sued. We're changing for the better though. People are waking up to a whole world of cuisine and cooking techniques thankfully and a lot of it is due to people like yourself showing us what you do with ingredients we're also used to.
Thanks for the recipe. Gonna try it out this weekend.
This has to be the simplest roast duck recipe for the Chinese recipe I have seen. Looks good
Thanks for watching & commenting. Appreciate it.
Oh gosh! This recipe is SO achievable for me, than the Peking one!!! I need a few more ingredients, but I can't wait to try this!!! Thank you sir!
I just made it and ate it. It was great!
Did your dry rub slide off with the wet rub? Mine did. If yours didn't, what did you do to keep it from sliding off?
Very easy and clear instructions. Thanks for the recipe. The duck turned out delicious.
Clear!? We must have different standards for clear. Nowhere is there any measurements and you have to hunt for them in the comments. He even gives different measurements for the wine in different replies. "Asians do it by taste" sure but you need a starting point.
Love it thank you for this recipe.
Thank you for this recipe..
Dude!!!!!!!! This recipe is so simple and everyone is loving it ..... they think I’m the master of duck !!!! Wowwwwwwwwwwwwwwwwwwww
Johnny, you have quite a responsibility on your hands now!!
Thank you for this recipe! Going to try this at home today- From Myanmar
I wash all types of meat before cooking. Funnily enough I bought whole duck today sitting in the fridge right now and accidentally/luckily came across your video. And since I have all the ingredients in the pantry ....thanks for this easy recipe!!!🙌🏻
Or... your phone spies on you.
Why do you wash your meat?
Thanks for the simple explanation
Looks good,I am going to try it.
Great recipe. It really does taste like a roast duck. Had several comments saying it’s just as good or better than Sam Woo. I started at 350 degrees but 45 min I noticed it a bit too hot so reduced to 325 to finish off. Total time took around 1 hour. Thank you!
How could it not taste like a roast duck😂
What is the weight of the duck? No instructions anywhere
Yes I wash my duck, chicken, Cornish hen, etc. The duck looks good. I have a duck in the freezer and can't wait to try this recipe!
Hello, I defrosted my duck but cannot find the measurement of each ingredient.
ban2fab4 your comment made me laugh somehow
It came out great, just like yours. Thank you Sir.
Thanks for watching the vid Mazhar.
Great to see our Silver Hill duck on your table. Great looking recipe will try one soon myself. Thanks
How to make the sauce from this marinade ? Do I need to boil it till is get thicker ?
Thank you for the recepy I will try it this week xx
I am so going to make this for Christmas!
Me too
I said the same thing .. :) God's Willing I will try this Rost Such for the Christmas Holidays :)
@ Everyone liked it but me.
The roast duck came out pretty well. I was afraid it wouldn't get done all the way to the bone so I turned the oven up near the end to crisp the skin. Won ton soup to start and I served Five Spice Rice and steamed Chinese broccholi . First Christmas with no leftovers.
On Easter I am cooking duck this is probably my third duck I’ve cooked. I love the easy recipe. Xiexie.
Great choice. Thanks for watching!
Thank you for the recipe & am trying this for first time eva for my love of Peking Roast Duck, cannot wait✅👍Merry Christmas from Florida, U.S.A.
sounds so good
Great instructional video! My son-in-law and daughter have a farm near Pittsburgh, PA and they recently harvested three of their ducks. They gave one to me and I was unsure how to cook it. Thank you, Andiamo! I can't wait to try this recipe.
I hope that it worked for you!
Mingalar bar. Grazie. I will try this. ကျေးဇူးပါ
Thank you for sharing your video. Very nice and the explanation is very straight forward and clean.
Can’t wait to make this recipe; and yes I wash all poultry!
I am excited to make this for my husband :) He LOVES duck. I have all the ingredients already on hand and didn't even need to go to the store or make a special order like I usually do when I make these delicious Chinese dishes. Thank you for this very easy recipe! I love your channel!
I hope that it worked out well for you and that you had an awesome Thanksgiving. Love the name of your user ID.
@@andiamocucina Thank you so much! The duck came out so tasty! Everyone loved it. It truly was the star of our Thanksgiving. I have never made duck this way. I was shocked at how crispy the skin was. So delicious 😋
Making this again on Thursday! This has become a tradition in our home. 🥰
Yay thanks for the video! Finally got a halah duck to do this. I miss eating the chinese roast duck so much! U make it look so easy
Thanks for watching and taking the time to comment.
Niho Me and my wife thank you for this excellent recipe, very exquisite, and Beautiful, and explained perfectly for perfection. I look forward to seeing more from your culinary skills. Thanks again.
Wow. Thanks Eddie. You made my day!
Hey man.
Great video, would be helpful if total recipe was written out as well in the description :)
Man I’m so glad you made this video
Appreciate you watching. Cheers.
@@andiamocucina the sauce was exactly how I remember from London! The duck didn’t really take on the flavor of the marinade. I let it dry 6+ hrs before putting it in the oven. It browned well but it wasn’t Cantonese roasted duck. What did I do wrong?
Great recipe, I've made it several times for my wife and her parents from China, they love it! Getting ready to make it again today! Thanks again 😊
What measurements did you use?
Chinese rule is 1-2-2
Made it so amazing!!! Thank you!
Very good recipe, best video on TH-cam. I try your recipe today, it turned out perfect.
wow I like it, looks delicious
Looks delicious
Thank you for this vid 👍
Thank you! I just got a duck and I am going to do this this weekend. It looks AMAZING. Xo
I will be making this for thanksgiving for my Viet family I know they will love it 🥰
This recipe turns out great everytime, incidently you're right about Peking duck as I had an unsuccessful go at it and it's a lot of mucking about lol.
I've considered doing Peking Duck, but the time commitment and tools involved mean that it makes more sense to just eat it at a restaurant.
This looks far more managable.
What are the portions you use of each ingredient please?
@@randomness8819 In the description above.
@@matoko123 Thanks a lot. I didnt scroll down far enough apparently. Smh i appreciate you.
@@randomness8819 No probs. I'm about to start preparing it, wish me luck ;)
Gonna try this out this weekend.
Hope you enjoy Sean!
yes of course we always wash poultry with water and lemon to clean it properly, love this recipe. thankyou
Or if I'm out of lemons I will use vinegar and water
Same here always soak in lemon water 1st
I'm gonna try this. Thank you!
The recipe looks easy enough for a novice and I want to try at home. But can you pls post the exact measurements in the recipe. Do you need to stuff anything inside the duck? Like a sofa can to make it extra crispy ? Thanks for the great video.
I was wondering the same thing. I just guessed. I looked everywhere for the measurements tho
Thanks Andiamo I really like this duck recipe keep rollin fella cheers.
Sláinte Mick
I loathe aniseed and was way to put it in (in the 5 spice powder) but other people commented that it treated great. They're right. Thankyou for sharing 😀
great job
Thanks for this vedeo👍👍👍👍
cant beat homemade bro. this looks seriously epic.
Thanks Dirty Hippy Studio. Keep making those beats bro.
Thank you and Merry Christmas Happy New Year.
Happy Christmas and a fantastic New Year to you too!
Thank you brother, from indinesia
I bred and raised hinnie ducks myself. I processed and plucked one myself. I’m trying this recipe on the very 1st animal I’ve ever killed and cooked myself. I bred my pet Rouen drake with my pet Muscovy female, hoping for the best gourmet ducks. The results were huge drakes, lower fat than a Rouen & lighter colored meat than a Muscovy. It’s resting in my fridge. I can’t wait to roast it for lunch tomorrow. Thank you for posting this video. After processing my own duck, I needed a simple recipe, where I already had the ingredients. If it’s not the most delicious duck I’ve ever had, I would probably cry, since I value & appreciate the beautiful ducks I hand raised and luxuriously spoiled. I’m glad I know it’s going to be delicious, thanks to other’s comments who already roasted theirs. Now I have no clue what to do with the giblets and fries. Hopefully I find a video for those as well as the head & feet for the stock pot. I don’t want to waste any part of my ducks, I’m too grateful, I respect that they lived only because of my choice to breed ducks & to become my meal. I let my drakes live almost 1 year. Finally I ran out of space when this year’s ducklings grew full size in 4 months. It’s a lot of work but I enjoy the ducks & it’s been part of urban homesteading since the pandemic started.
Wow, you're so lucky to have your own livestock. At least you know that they have been properly reared and cared for.
Great video cheers
Ok, made this last night and now I will always do it this way, absolutely stunning 😍 reminded me of a restaurant in Hong Kong( Wai Kee ) thank you brilliant recipe 👍👍👍
Thanks Alexander, appreciate it!
شكرا جزيلا على الترجمة بالعربية. هذا طبق شهي، و شرحكم للطريقة جيد جدا❤
Thanks! And I think I'll follow your recipe to roast a duck for the first time!
ကျေးဇူးပါခင်ဗျာ
Thank you Maw Maw. ကျေးဇူးပါခင်ဗျာ for watching
Thank you mate, I prefer Cantonese style roast duck as it is accessible and easy to cook by yourself. Cheers
Thanks for watching Dreamy.
Wow!!! this is a great recipe! so happy i can do at home now thaat i live in Florida. I lived in NYC before and this was my duck take out all the years, and now i can do herein Florida! Thank so much !!!! Regards, Rene , Sarasota, Florida
Rene Briones I completely understand you Rene I’m on the same boat I lived in ny and I would always head to China town for some duck now I’m here in Orlando and you know how that is 😂 now I’m going to make it this week wish me luck. 😊
Quick and easy 👍
Thanks so much for sharing I will cook ít tomorrow
Great job my good man...looked fantastic! Luv duck...and simple like u promised 😛
Cheers Dick!
Thank you for this recipe.
Thanks Bob
Kia Ora from New Zealand :) Fantastic recipe and yes I wash all my poultry before eating it. :)
It splashes the bacteria all over your countertops , stop doing this
@@aoclive6710 Evidently you don't know how to wash meat! Use a large metal or porcelain bowl, soak meat a few minutes in salt/vinegar solution; rinse in colander or drain from bowl. Wash sink with soap a d bleach solution. Wash hands, often!
I was just day dreaming about roast duck, I guess I'll try to make this tomorrow for Christmas day
I hope that it worked out for you!
Hi, is the same recipe applies for goose as well?
Wow nice book collection you have. What books are they? Manga, comic books?
Brilliant recipe!! Going to give this a try. I usually prick the skil all over to release the fat. Do I do the same here?
I don’t normally prick the skin myself. The fat should render down when cooked
You don’t score it? How does fat get out ? Looks really good .. can I do same with a goose ? Thanks
I love your video! I just bought a duck and I will cook it your style.
Thank you.
Nice job.
Thank You for this Video and the Delicious recipe.... I got to try this one for the Holidays!
Yum 🦆💜
Great channel