Cantonese-Style Roast Stuffed Duck

Name: Cantonese-Style Roast Stuffed Duck
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 1 (about 2.5 kg) duck (cleaned, gutted through an opening under the wing); 15 g sugar; 50 g cooking wine; 10 g Sichuan peppercorn powder; 5 g MSG; 10 g diluted sugar (for brushing onto duck skin); 100 g soy sauce; to taste scallion, ginger, and garlic (finely chopped); to taste salt (mentioned in step 2 but amount not specified)

A traditional Cantonese classic, served on a long fish-shaped platter for an elegant presentation, featuring crispy skin and fragrant meat.

1h 25m

Easy

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Ingredients

duck (cleaned, gutted through an opening under the wing) 1 (about 2.5 kg)

sugar 15 g

cooking wine 50 g

Sichuan peppercorn powder 10 g

MSG 5 g

diluted sugar (for brushing onto duck skin) 10 g

soy sauce 100 g

scallion, ginger, and garlic (finely chopped) to taste

salt (mentioned in step 2 but amount not specified) to taste

Instructions

Preparing the Duck

Place the duck on a cutting board, gut it through an opening under the wing, and wash it clean. Then blanch quickly with boiling water to tighten the skin. Brush the diluted sugar evenly over the duck skin and hang the duck up to air-dry.

Making the Marinade

Combine the sugar, cooking wine, Sichuan peppercorn powder, salt, MSG, soy sauce, and finely chopped scallion, ginger, and garlic in a bowl. Mix well, then stuff the mixture into the duck's cavity.

Roasting

Roast the duck over a fire until the skin becomes crisp and develops an even golden color.

Plating

Cut the roasted duck into pieces and arrange them back into the shape of the whole duck. Pour the juices collected inside the cavity over the top and serve.