Cantonese Roast Duck
A classic Cantonese dish: tender duck is marinated, brushed with butter, and roasted until golden and fully cooked, served with seasonal vegetables.
Ingredients
young duck (washed and drained)
1
fine salt (rub over duck)
a pinch
black pepper (rub over duck)
a pinch
Shaoxing rice wine (drizzle over duck)
a pinch
Worcestershire sauce (drizzle over duck)
a pinch
melted butter (drizzle over duck)
100 g
mixed vegetable aromatics (chop into small pieces and sprinkle over)
500 g
water
a pinch
seasonal vegetables (for side dish)
to taste
Instructions
1
Step 1
Wash the young duck and drain, rub fine salt and black pepper all over the duck, drizzle with Shaoxing rice wine and Worcestershire sauce, then pour over the melted butter, chop the mixed vegetable aromatics into small pieces and sprinkle over, add a pinch of water.
2
Step 2
Place the duck in the oven, roast until golden brown and fully cooked, then remove, cut into large pieces and arrange in a serving dish, pour over the remaining roasting oil, and place some seasonal vegetables on the side as garnish.
