Dinner · 120 min · chinese

Cantonese Roast Duck

A Chinese dinner built around whole duck and five-spice powder — on the table in 120 minutes. At 640 calories and 38g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 5 lb Whole duck
• 1 tbsp Five-spice powder
• 2 tbsp Salt
• 0.25 cup Honey
• 2 tbsp Dark soy sauce
• 2 tbsp Shaoxing wine
• 2 Star anise
• 4 cloves Garlic

Steps

1. Rub the duck inside and out with salt, five-spice, and crushed garlic; stuff the cavity with the star anise. Rest uncovered in the fridge overnight — dry skin is crisp skin.
2. Blanch the duck in boiling water 2 minutes, then pat very dry. Brush all over with the honey, wine, and dark soy whisked together.
3. Air-dry 2 hours, or under a fan 1 hour, until the skin feels papery and tight. This step is non-negotiable for lacquered, shattering skin.
4. Roast breast-side up at 350 degrees for 90 minutes, brushing once more with the glaze halfway. The skin should be deep mahogany and audibly crisp.
5. Rest 15 minutes, then chop through the bone into pieces. Serve with the pan juices and steamed rice; the crispy skin over juicy meat is the entire argument for this dish.

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