How to Make BEST Cantonese Roast Duck | EASY Home Recipe with Secret Tips

[@BrunoGMNeto]

Ho! Thabk you for the video. Did uou ised ventilation in the oven?

[@cantcook2274]

You're welcome and thanks for watching. Not gonna lie, it does create quite a lot of smoke due to so much fat from the duck. I try to decant the excess, every so often to avoid build up and splattering. Hope that helps 👍

[@johannamaebellaart1601]

The procedure was tedious but I did my best to follow the instructions. The outcome was great. My kids loved it. Thank you for sharing this video😊😊

[@cantcook2274]

Thanks Johanna. Not gonna lie, I also find it tedious, especially the blanching stage of the duck which makes my house smell!!! But the end result is worth it when the family fight over the food 🤣. Glad you guys enjoyed it and well done for making it 👍

[@johannamaebellaart1601]

@@cantcook2274 Yes we did. I will prep one again on my day off 😁

[@cantcook2274]

@@johannamaebellaart1601 I'm still trying to convince myself to prepare my remaining duck, which has been sitting in the freezer for 3 months now, haha

[@hempcleto7521]

Logon in Progress

[@normlor7655]

A GREAT RECIPE AS I AM EURASIAN I LOVE CANTONESE ROAST DUCK AND MT DAD MADE THE AMAZINGLY. THIS IS THE ONLY RECIPE WHICH CONFIRMS MY IDEA ABOUT SALT AND 5 SPICE AND SUGAR RUB INSIDE THESE DUCKS. NOT ONE OTHER RECIPE HAVE I SEEN THIS. BY THE WAY, NO "REAL" CHEF OR EVEN HOME COOK WOULD FIND RUBBING THE INSIDE OF ANY FOWL GROSS, THANKS!!

[@cantcook2274]

Thank you for your kind comments. Cantonese Roast duck is indeed amazing, if only I had one of those authentic ovens to cook them, haha.

[@yuanhsu888]

Is yellow bean paste 豆瓣醬? Your duck looks delicious! I am so encouraged and want to try making it:)

[@cantcook2274]

Yes that is right (I just checked Google translate, haha). You can make it without and there isn't much difference. Thank you for your lovely comments. It is quite an easy recipe; the hardest bit is cleaning the oven and chopping the duck with a cleaver 🤭🤭. Give it a go and let me know if you have any questions please. The key is the maltose in the water bath for that shiny finish and ensuring the duck is left to dry really well and the skin is dry to touch before roasting 👍

[@chuastella1213]

Can i skip bean paste ? Or what can i use to substitute it ?

[@cantcook2274]

You can skip it or replace it with maybe some fermented bean curd. It will still turn out great without it :)

[@a191015]

I never seen yellow bean paste but I’ve seen brown bean sauce

[@IcedCupcakes]

Where do you get that rack and what is it called?

[@cantcook2274]

It's a trivet that you can buy for roasting meat; usually to create a v-shape for the joint to rest on to allow airflow. I got mine from amazon I think

[@hermanchow1405]

the rack is for turkey , you can find it anywhere , wish you luck !

[@a191015]

What kind of yellow bean paste do you use. I use brown bean sauce. Is that the same

[@jasonyau1536]

I use the lee kum kee brand. Not sure if brown bean paste would work, maybe leave it out if you don't have any and it should still be ok 👌

[@aulim3785]

May I know where to purchase the roast duck holder? thanks.

[@cantcook2274]

Yes, I bought it from amazon. Kitchencraft for about £7 :)

[@aulim3785]

@@cantcook2274 Thanks. I just ordered one !! can't wait to try the recipe, I replayed the video few times :)

[@cantcook2274]

@@aulim3785 ooh how exciting, please let me know how it goes and if you have any questions :) I actually have a duck hanging now in my garage ready for tomorrow, haha.

[@johnpaulgarcia1708]

isn't 45-50 mins too short and the duck might turn chewy?

[@cantcook2274]

I guess it depends on the size of the duck; but if anything you don't want to roast it too long as becomes dry and chewy.

[@johnpaulgarcia1708]

Agree! I guess I'll just rely on 30mins per pound and internal temp of 165, 175 for well done

[@cantcook2274]

Can't beat meat thermo - best invention ever 👍👌

[@lottchavez9469]

What is that you used to bathe the duck?

[@cantcook2274]

It's a mixture of boiling water, Chinese red vinegar and maltose (honey works, but not as well), this contracts the skin and also adds a glaze and colour

[@lottchavez9469]

@@cantcook2274 would I be able to find maltose at Asia market/store?

[@cantcook2274]

@@lottchavez9469 Yes, most asian supermarkets stock it. I had to buy mine online as my local had run out of stock for about 2 months

[@tashasweeling8914]

I made this was delicious but the duck still had soo much fat like a full plate of it, any tips on how to get it all to render out?

[@cantcook2274]

Unfortunately, duck is super fatty so not much can be done. 2 things you can do though is choose good duck like silverhill brand (here in the UK) and try separating the skin from the meat using your hands or air pump, to help the fat render and drain

[@tashasweeling8914]

@@cantcook2274 never seen that brand, I’m uk and usually only gressingham or cherry hill, will try next time! At least it came out the best I’ve ever made it

[@cantcook2274]

@@tashasweeling8914 silverhill is one of the best brands, and of all places, it's frozen from farm foods at 2x for £8 as well. I'm so glad the recipe worked for you and thanks for watching 👍👌😍

[@tashasweeling8914]

@@cantcook2274 I get mine there too but it’s usually cherry hill or farm here in Scotland

[@Tekknowgerl]

So sorry, the recipe calls for "3-4 Slices Fresh Finger", is that any particular type of finger?, of the fingers I know one is about 2 years old, is that going to be fresh enough?...I do expect some fresher fingers in about 3 months🤣🤣🤣🤣 - be safe and take care😎!!!!!

[@cantcook2274]

Hahaha, the fresher the better. 😅😂😊

[@kewlor8261]

MY DAD MADE THEE BEST ROAST DUCK I HAVE EVER TASTED AND IT INVOLVES ABOUT 10 INGREDIENTS. THIS IS ESSENTIAL FOR A WONDERFUL ROAST DUCK. IT IS ALSO A 2 DAY PROCESS AS IT HAS TO DRY IN ORDER FOR THAT SKIN TO BE CRISP. A GOOD RECIPE BUT LACKS THOSE INGREDIENTS.

[@cantcook2274]

Thank you 👍

[@deborahgonzalezknight168]

Dont you have to blow the duck up? To separate skin. And the ducks are Silver Hill Farm ducks from Ireland. Barbary ducks are too fat. I have no idea where to buy them.

[@cantcook2274]

You don't have to blow air between the skin to separate it; I've tried that method and it does yield a crisper skin, but not enough for me to bother with the hassle. I use silver Hill and buy 2x for £8 from Farmfoods here in the UK

[@deborahgonzalezknight168]

@@cantcook2274 thank you for that. Where are farmfoods? Are the duck frozen?

[@cantcook2274]

@deborahgonzalezknight168 farmfoods is similar to Iceland, so quite a few of them around UK; so have a look on Google to find your nearest. I haven't bought any for a long time no, but they used to be 2x for £8 at 2.4kg each. They are frozen, which I'm sure the restaurant ones are likely to be as well, but I don't notice any diff in quality

[@8navarra]

Strange you didn't put out feathers holders out of the skin.

[@cantcook2274]

haha, well spotted. Yeah, i pulled out some, but there were so many that i got tired. Plus, once it's been hit at 180c for that long, you barely notice it when eating :)

[@justintan3491]

I don’t remember having roast duck in Chinatown with feathers. And the marination has been there for centuries,it’s not a secret .

[@cantcook2274]

I like the texture 😂

[@Jyotee-u2b]

So complicated.

[@cantcook2274]

Yes, there are a number of steps and laborious process; but necessary if you want roast duck canton style at home 😊

[@emj0301]

I think it would be great if you clean the duck properly, as everyone can see your duck is not properly dressed, i can see a lot of feathers even right after you cooked eat.. gross!

[@cantcook2274]

Thank you for watching my poorly dressed duck 🦆

[@kellyalwayshappylucky6518]

You left a lot of hair sticking out of the skin. Would be better if the skin was more evenly browned.

[@cantcook2274]

Haha, yeah that is the downside of having a high def camera, those feather ends stick out like a sore thumb :)

[@One.natation]

Well first of all if you're going to Post things make sure you at least give us the ingredient list don't start throwing s*** out there thinking you're gonna make a million dollars because your s*** is so special outhouse s*** is not thank you😊

[@cantcook2274]

Thanks babes, love you too 😁