Cracker Pack 2019

Yang Sing’s Cantonese-Style Roast Duck

Harry Yeung of Yang Sing, Manchester
Serves: 5-10
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Duck is amongst my favourite meats. It is versatile and rich but you simply cannot do it any better way than the Cantonese way; gently roasted until the skin is crispy, and yet sealing in all the juices to steam the meat within.


  • Duck 1 whole (head on or off)
  • Ground ginger 1 tbsp
  • Sugar 1 tbsp
  • Five spice powder 1 tbsp
  • Hoisin sauce 1 tbsp
  • Fresh ginger 3-4 slices
  • White vinegar enough for basting
  • Muscavado sugar 50:50 dark to light, dissolved in water


  1. Clean the duck thoroughly, inside and out, removing any fatty deposits or innards
  2. Massage the inside of the duck with the ground ginger, sugar, five spice powder, hoisin sauce, fresh ginger and seasoning
  3. Seal the duck with a long cocktail stick or skewer
  4. Mix together the vinegar and sugar/water mixture. Submerge the duck in boiling water for 15 seconds and then baste the duck with the vinegar/sugar water solution for the same amount of time
  5. Sit your duck in a cold fridge overnight until the skin feels papery
  6. Once ready to cook, pre-heat the oven to 150-180ºC and place the duck on a wire tray to cook. Turn regularly to ensure an even crispy skin for 45 mins to an hour
  7. Serve whole, on the bone, straight from the oven with a side of steamed white rice and a drizzle of sweetened soy sauce
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