Cantonese Roast Duck

Cantonese Roast Duck is a succulent, flavorful dish characterized by its crispy skin and tender meat, marinated in a blend of aromatic spices and sauces. Perfectly served with steamed rice and seasonal vegetables, this dish brings a taste of traditional Cantonese cuisine to your table.

Ingredients

• Duck (whole, 1 kg)
• Soy sauce - 60 ml
• Honey - 30 ml
• Rice wine - 30 ml
• Five-spice powder - 1 tsp
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 tsp
• Salt - 1 tsp
• Black pepper - 1/2 tsp
• Water - 500 ml

Steps

1. In a bowl, mix soy sauce, honey, rice wine, five-spice powder, minced garlic, grated ginger, salt, and black pepper to create the marinade.
2. Rub the marinade all over the duck, making sure to get under the skin. Let it marinate in the refrigerator for at least 1 hour, or preferably overnight.
3. Preheat the oven to 190°C (375°F).
4. Place the marinated duck on a roasting rack in a roasting pan. Pour 500 ml of water into the pan to keep the environment moist during cooking.
5. Roast the duck in the preheated oven for about 1 hour, basting it with the pan juices every 20 minutes.
6. After 1 hour, increase the oven temperature to 220°C (428°F) and roast for an additional 20-30 minutes, or until the skin is crispy and golden brown.
7. Remove the duck from the oven and let it rest for 10 minutes before carving.
8. Slice the duck and serve with steamed rice and vegetables.

Nutrition

• Calories: 550
• Protein: 50 g
• Carbs: 15 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.4 L

Health Benefits

• High in protein, aiding in muscle repair and growth.
• Rich in vitamins and minerals, supporting overall health.

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