The Ultimate Guide to Creating Mouth-Watering Roast Duck

The delectable world of duck cuisine offers a myriad of flavors, and one standout dish is the mouth-watering roasted duck. Duck, with its unique flavor and texture, offers a culinary experience like no other. The art of roasting duck to perfection is a testament to the chef's skill, and the result is a dish that is crisp on the outside, tender and juicy on the inside, with a flavor that is simply irresistible. This iconic dish, with its golden-brown skin and aromatic fragrance, is a true delicacy that has captivated food lovers worldwide.


Roast duck is a delicious but intricate dish, and not everyone can master it. As a result, it is often purchased from restaurants at a high price. The most crucial aspect of cooking roast duck is the marination process. The duck must be thoroughly seasoned, and the skin must be dry and crispy for the dish to be tasty and appealing. Today, we will guide you through the process of marinating and roasting a duck, ensuring that you can prepare this dish at home with restaurant-quality results. Let’s get started!



  1. Guide to Marinating a Duck
    1. Ingredients
    2. Instructions
      1. Step 1: Prepare the Duck
      2. Step 2: Marinate the Inside of the Duck
      3. Step 3: Marinate the Outside of the Duck
      4. Step 4: Roast the Duck

Guide to Marinating a Duck


Duck: 1, weighing approximately 1-1.2kg

Marinade for the Inside of the Duck:
  • Finely minced garlic: 1 tablespoon
  • Finely minced shallots: 1 tablespoon
  • Dark soy sauce: 2 tablespoons
  • Salt or seasoning powder: 1.5 teaspoons
  • White sugar: 1 tablespoon
  • Ground pepper: 1 teaspoon
  • Five-spice powder: 1 teaspoon
Marinade for the Outside of the Duck:
  • Maltose: 3 tablespoons
  • Boiling water: 1 tablespoon
  • Finely minced garlic: 2 teaspoons
  • Finely minced ginger: 2 teaspoons
  • Soy sauce: 1.5 tablespoons
  • Vinegar: 2 teaspoons
  • Salt: a small pinch


Step 1: Prepare the Duck

After cleaning the duck thoroughly, remove any unpleasant odors by crushing a piece of ginger and mixing it with white liquor. Rub this mixture inside and outside the duck to eliminate any unwanted smells. Let it sit for about 20 minutes, then rinse it off and pat the duck dry. Note that if the duck’s skin is torn, use a needle and thread to sew it up. The tighter the skin, the better the roast will be.

Don’t butterfly the duck when making roast duck.

Step 2: Marinate the Inside of the Duck

Combine all the ingredients for the inside marinade and mix well. Using your hands, rub this mixture into the duck’s cavity, ensuring it doesn’t touch the skin. For the outside, mix 2/3 teaspoon of salt and 2/3 teaspoon of five-spice powder, and rub it all over the skin.

Hang the duck on a hook and let it air-dry at a high level, or place it on a high shelf or rack to allow it to dry. Leave it for at least 6-8 hours to ensure the duck is thoroughly seasoned and dry. This marination process is time-consuming, so make sure you prepare it a day in advance.

Step 3: Marinate the Outside of the Duck

Combine all the ingredients for the outside marinade in a deep pan and bring it to a boil. Once it boils, hold the duck by its neck and dip it into the pan, scooping the mixture over the duck several times. This technique gives the duck a beautiful color and makes the skin crispy and shiny. The more thoroughly you coat the duck, the shinier and more attractive it will be.

Maltose is essential in this step to give the duck’s skin a brown color and make it crispy. You can substitute it with honey, palm sugar, or molasses, but maltose produces the best results.

Continue to air-dry the duck, or if the weather is clear, sun-dry it for 2-3 hours or even 7-8 hours. The longer it dries, the better the roast duck will taste. Ensure the duck’s skin is completely dry before placing it in the oven.

Step 4: Roast the Duck

Using a specialized roasting oven will ensure even cooking and the best flavor. However, such ovens are not always available. To roast the duck in a regular oven, preheat the oven, and set the temperature to 160-170°C.

For a 1kg duck, roast it for 45-55 minutes. After the first 20 minutes, flip the duck to ensure even cooking. Once the duck is cooked, turn off the oven but leave it inside for a while longer to allow the excess fat to drip out and the skin to dry. Then, remove it from the oven.

Let the duck cool down a bit before chopping it into long pieces. Serve it with fresh herbs, soy sauce, or a dipping sauce of your choice according to your family’s preferences.

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