Learn how to make Cantonese Roasted Duck like a pro with this easytofollow recipe. Impress your friends and family with this delicious and authentic Cantonese Roasted Duck right now!

**The original video had a soundtrack problem. So I reedited and reuploaded this video. Enjoy!

Cantonese Roasted Duck Written Recipe: http://cicili.tv/cantoneseroastedduck/

Prep Time: 40 minutes
Rest Time: At least 24 hours
Cook Time: 1 hour, and 10 minutes
Serves 4

Special equipment:
Tweezers
8inch stainless steel turkey lacer (or, you can use a bamboo skewer)
Air compressor
Stainless steel Sshaped hook, or butcher’s twine
Wire cooling rack
Roasting pan and rack

For the duck:
1 3 1/2pound whole duck, neck attached
16 cups water, divided
2 cups ice, for ice bath
Plum sauce, for serving

For the dry rub:
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon fivespice powder
1 teaspoon sugar

For the marinade:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 pieces fermented red bean curd
1 teaspoon fivespice powder
1 teaspoon sugar
3 scallions, cut into 3inch pieces
3 slices ginger
3 garlic cloves, lightly smashed

For the blanching liquid:
8 cups water
1/2 cup rose cooking wine (mei kuei lu chiew), or substitute rice wine
1/2 cup diluted red vinegar (da hong zhe cu), or substitute rice vinegar (though you will lose some of the red color)
1/2 cup maltose, or substitute honey

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