Published on July 20, 2025 (Last modified on July 24, 2025) by Joe Williams in Lunch And Dinner

Chinese Roast Duck Recipe – Culinary Chase

When thinking about what to serve alongside Chinese roast duck, the options can be splendid! Picture a lush, vibrant stir-fry of seasonal vegetables tossed in a light garlic sauce; the crunch of fresh bok choy, bell peppers, and snap peas will contrast beautifully with the tender, juicy meat. Next, how about a fluffy bowl of jasmine rice, fragrant and slightly sticky, perfect for soaking up that delicious duck sauce?

Plum sauce can’t be overlooked. Its sweetness and slightly tart tang will elevate each bite. For a refreshing palate cleanser, consider a chilled cucumber salad with rice vinegar and sesame oil. Finally, don’t forget a robust oolong or jasmine tea to wash it down! Trust me, sipping tea while enjoying duck is downright delightful.

I can’t wait to share this fantastic Chinese roast duck recipe with you! This dish is not just a meal; it’s an experience filled with flavors, stories, and the rich culinary heritage of China. What makes this recipe truly remarkable is how it marries savory sweetness and aromatic spices, bringing everyone to your dining table, eager for a taste.

As someone who loves exploring global cuisines, I’ve dabbled in various cooking techniques. But achieving that signature crispy skin paired with the juicy meat of roast duck astounds me every single time. Over the years, I’ve picked up tips from various culinary guides and historical texts, allowing me to perfect this dish to its authentic essence.

But what about the ingredients? They tell a story of their own. Each has its own part to play, a role we will delve into as we craft this delectable meal together.

Ingredients List

Here’s what you’ll need to create your mouthwatering Chinese roast duck:

1 whole duck (ideally Pekin variety), weighing
3.5 to 4.5 lbs (1.6–2 kg).
1 green onion, chopped into 4-inch (6 cm) sections.

1 teaspoon sea salt. 1/2 cup honey (or brown sugar syrup or maltose).
1 tablespoon hoisin sauce.
2 tablespoons Shaoxing rice wine.

1-inch knob of ginger, thickly sliced.
1/2 cup Chinese red vinegar (or substitute cider vinegar or malt vinegar).
2 cloves garlic, lightly crushed.

1 teaspoon cane sugar.
4 cubes of fermented red bean curd (red tofu).
8 cups of water.

1 teaspoon toasted sesame oil.
1 teaspoon Chinese five-spice blend.
1 whole star anise pod.

1 teaspoon oyster sauce.
Special Tools Required 2 skewers (metal or wooden).
Kitchen-safe twine.

Pump with fine nozzle (manual or electric).

Making Chinese Roast Duck: Step-by-Step

Let’s get into the nitty-gritty of making this dish!

Step 1: Prepare the Duck

First, you’ll want to prepare your duck. Rinse it thoroughly under cold water, ensuring you remove any feathers or unwanted residue. Pat it dry with paper towels. This step is crucial, as moisture can hinder achieving that crispy skin.

Step 2: Season the Duck

Now, it’s time for the season! In a large bowl, stir together the honey, hoisin sauce, Shaoxing rice wine, salt, cane sugar, fermented red bean curd, and oyster sauce. Add the garlic, ginger, five-spice blend, and star anise.

This flavorful mix will create an aromatic marinade. Rub this blend generously all over the duck, ensuring to get into the nooks and crannies. Don’t forget the insides! This is where all flavor-packed goodness hugs the meat.

Step 3: Marinate

Place the duck in a large resealable bag and pour the remaining marinade over it. Seal tightly while ensuring all air is expelled. Let the duck marinate in the fridge for at least 4 hours, but ideally overnight. This additional time allows the flavors to permeate deeply into the meat.

Step 4: Prepare for Roasting

The following day, preheat your oven to 375°F (190°C). Remove the duck from the fridge, letting it come to room temperature for about 30 minutes. Skewer the duck with the wooden skewers, and tie the wings and legs with kitchen twine to keep everything snug and secure while roasting.

Step 5: Roast the Duck

In a roasting pan, pour in the water, creating a base to keep the duck moist as it cooks. Place your skewered duck on top, being mindful that it doesn’t touch the water. This setup ensures it marinates in its own juices while it crisps up.

Roast for about 1 hour. Halfway through cooking, baste the duck with the drippings using a brush. This action helps to develop that glorious, golden-brown skin we all admire.

Step 6: Crisping

After the initial roast, crank the heat up to 415°F (213°C) for the final 15-20 minutes. This high heat will blister the skin beautifully. Keep a close eye on it to prevent burning.

To check doneness, insert a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C) when perfectly cooked.

Step 7: Rest and Serve

Once the duck is out of the oven, let it rest for about 15 minutes. This resting period allows the juices to redistribute, making each slice juicy. Afterward, carve the duck, serve it with plum sauce, and those vibrant sides you prepared earlier.

Recipe Notes

Duck: The Pekin variety offers a fantastic balance of tenderness and flavor. It’s commonly used in Chinese cuisine for a good reason.
Honey: Provides a beautiful glaze when roasted. You can substitute it, but nothing beats traditional methods.
Hoisin Sauce: Adds a sweet and tangy profile to the marinade.

Shaoxing Rice Wine: This ingredient is a staple in Chinese cooking, lending warmth and complexity to various dishes.
Fermented Red Bean Curd: It might seem unusual, but this ingredient adds depth and umami.
Chinese Five-Spice: A blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. Each spice brings unique flavor layers, essential for this recipe.

Sesame Oil: Just a dash enriches the dish with a nutty undertone.

Recipe Variations

Spicy Duck: Add sliced red chilies or chili oil to the marinade for a kick.
Citrus Zest: Incorporate orange or lemon zest to brighten the flavor.

Herb-Infused: Adding fresh herbs like cilantro or scallions to the marinade can change the flavor profile significantly.
Gluten-Free Option: Ensure your soy sauce and hoisin sauce are gluten-free. Use alternatives like coconut aminos.
Stuffing: Consider stuffing the cavity with green onions, garlic, and herbs before roasting for added flavor.

Barbecue Style: Add a bit of barbecue sauce to the final basting during the last roasting segment for a smoky taste.

Chinese Roast Duck Recipe

When thinking about what to serve alongside Chinese roast duck, the options can be splendid! Picture a lush, vibrant stir-fry of seasonal vegetables tossed in a light garlic sauce.

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 1

Inactive time: 1 1

Total Time 1 3 30

Course Main Course

Cuisine Chinese

Servings

Calories 359 kcal

Ingredients

1 whole duck ideally Pekin variety, weighing
3.5 to 4.5 lbs 1.6–2 kg.

1 green onion chopped into 4-inch (6 cm) sections.
1 teaspoon sea salt. 1/2 cup honey or brown sugar syrup or maltose.
1 tablespoon hoisin sauce.

2 tablespoons Shaoxing rice wine.
1- inch knob of ginger thickly sliced.
1/2 cup Chinese red vinegar or substitute cider vinegar or malt vinegar.

2 cloves garlic lightly crushed.
1 teaspoon cane sugar.
4 cubes of fermented red bean curd red tofu.

8 cups of water.
1 teaspoon toasted sesame oil.
1 teaspoon Chinese five-spice blend.

1 whole star anise pod.
1 teaspoon oyster sauce.
Special Tools Required 2 skewers metal or wooden.

Kitchen-safe twine.
Pump with fine nozzle manual or electric.