Chinese BBQ Duck

    1 day 3 hours

    BBQ duck Hong Kong style at home. This takes a long time to make but once you have made it a couple of times it gets easy. Instead of the S hook, I found a wonderful chicken roasting stand to use and it does just as good a job.

    99 people made this

    Serves: 4 

    • 2 to 3kg duck (NOT lean !!!! or it won't be nice)
    • 4 tablespoons maltose or honey (but only ordinary honey)
    • 1 tablespoon rice vinegar
    • 1 tablespoon Chinese red colour (found in Chinese or Vietnamese food shops)
    • 280 ml warm/hot water
    • for the stuffing
    • 1 tablespoon oil (NOT olive oil)
    • 1 tablespoon finely chopped spring onion
    • 1 teaspoon finely chopped fresh ginger
    • 1 tablespoon caster sugar
    • 2 tablespoons Chinese rice wine (but I like dry sherry too)
    • 1 tablespoon yellow bean paste
    • 1 tablespoon hoisin sauce ( Vietnamese shops have a Viet variety that's tasty!)
    • 2 teaspoons 5 spice powder

    Preparation:1hour  ›  Cook:2hours  ›  Extra time:1day drying  ›  Ready in:1day3hours 

    1. Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.
    2. Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blending well. Pour the mixture into the cavity of the duck and sew it up securely.
    3. Dissolve the maltose or honey with vinegar and red food colouring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours. but its better to leave overnight (if you can)
    4. To cook: preheat the oven to 200 degrees C. Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 180 degrees C after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.

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    Reviews in English (4)


    I have never cooked duck and loved this receipe and played around with it , my Xmas guests loved the flavour and tenderness, rough your duck up after the blanching with paper towels, and hang to drain all juices ❤❤  -  29 Dec 2016


    I think the 280 ml warm/hot water is a misprint - far too much - enough for several ducks.  -  24 Nov 2014


    Where do you get the duck from. You have to use the chinese ducks, as far as I know they are only bred in Ireland, and I have never seen any in the shops.  -  18 Jun 2015  (Review from Allrecipes UK & Ireland)