Roast Duck

Cantonese Roast Duck is distinct from Beijing's famous Peking duck. The duck is marinated with five-spice powder, fermented bean curd, soy sauce, and honey, then air-dried and roasted in a hanging oven. The skin is thinner and crispier than Peking duck, and the meat is deeply seasoned all the way through. It's typically served chopped into pieces with the bones in, accompanied by a tangy plum sauce and a side of rice. The breast meat is prized for its tenderness, the legs for their juicy richness.

📖 History

Roast duck has been a Cantonese specialty for centuries, with the hanging-roast technique developed in Guangdong. It remains one of the most popular items at Cantonese BBQ shops.