To make this Chinese roast duck—quicker and easier to prepare than Peking duck—we used a family recipe from SAVEUR’s former producing editor, Corinne Trang. It’s perfect for minced duck in lettuce leaves, or delicious simply carved and served with steamed rice.
- 1 5¼ lb. Long Island duck
- ¼ cups light soy sauce
- ¼ cups dark soy sauce
- 3 Tbsp. sugar
- 1½ Tbsp. five-spice powder
- 1 4” piece ginger, halved and crushed
- Preheat oven to 375°. Rinse duck, then pat dry, inside and out, with paper towels.
- Combine light soy sauce, dark soy sauce, sugar, and five-spice powder in a small bowl. Mix thoroughly, making sure sugar dissolves. Place duck in a medium roasting pan. Using your fingers, loosen duck’s skin, then rub over and under skin, and inside cavity, with soy sauce mixture.
- Place ginger in duck’s cavity, then truss duck with kitchen string. Roast duck on a rack, breast side down, basting regularly, for 45 minutes. Turn and cook, breast side up, continuing to baste, until juices run clear, about 45 minutes more (meat will still be slightly pink). Remove duck from oven and allow to rest for 15 minutes before carving.