Cantonese Aromatic Duck

Cantonese Aromatic Duck is a traditional dish from the Cantonese cuisine of southern China. Renowned for its crispy skin and succulent juicy interior, this dish has a history that dates back several centuries. Often enjoyed during special occasions like Chinese New Year or family gatherings, the duck is infused with an array of aromatic spices, resulting in a flavorful and aromatic experience that delights the senses. Let's delve into the rich history, and the step-by-step process of preparing this exquisite meal.

Ingredients

• Duck (whole): 1 (about 5-6 pounds)
• Soy sauce: 1/2 cup
• Shaoxing wine: 1/4 cup
• Five-spice powder: 2 tablespoons
• Honey: 3 tablespoons
• Ginger: 1 piece, sliced
• Star anise: 3-4 whole pieces
• Cloves: 5-6
• Cinnamon stick: 1
• Scallions: 3-4, crushed
• Garlic: 5 cloves, crushed
• Sichuan peppercorns: 1 teaspoon
• Chinese black vinegar: 2 tablespoons

Preparation

1. First, rinse the whole duck thoroughly under cold water to remove any impurities. Pat it dry with paper towels.

2. In a mixing bowl, combine the soy sauce, Shaoxing wine, and honey. This mixture will be used to marinate the duck.

3. Rub the mixture generously over the entire duck, making sure to coat it evenly. Allow it to marinate in the refrigerator for at least 4 hours, or preferably overnight, to enhance the flavors.

4. Prepare the aromatic spice mix by gathering the sliced ginger, star anise, cloves, cinnamon stick, crushed scallions, crushed garlic and Sichuan peppercorns.

5. Stuff the cavity of the duck with these aromatic spices to infuse the meat as it cooks.

Cooking Instructions

1. Preheat the oven to 350°F (175°C). Place the marinated duck breast-side up on a rack in a roasting pan.

2. Add enough water to the roasting pan to cover the base, which helps to keep the duck moist and collect drippings.

3. Roast the duck for about 2 1/2 to 3 hours, or until the internal temperature reaches 165°F (75°C). You can use a cooking timer to keep track of the roasting duration.

4. Occasionally baste the duck with its own drippings for added flavor and moisture.

5. To achieve the signature crispy skin, increase the oven temperature to 400°F (200°C) during the last 15 minutes of roasting.

6. Once cooked, let the duck rest for at least 10 minutes before carving to allow the juices to redistribute.

Serving Suggestions

Traditionally, Cantonese Aromatic Duck is served with Chinese black vinegar on the side for dipping. You can also enjoy it with steamed rice or wrapped in thin pancakes with sliced cucumber and hoisin sauce to replicate a Peking duck style.

The preparation of a dish like Cantonese Aromatic Duck is not just about following a recipe; it is about immersing oneself in the aromas and culinary traditions that have been passed down through generations. Now that you have learned how to prepare this dish, you can bring a piece of Cantonese heritage to your dining table.