About this recipe:Now you can make Hong Kong style BBQ duck at home with this easy to follow recipe. This takes a long time to make but once you have made it a couple of times it gets easy. Instead of the S hook, I found a wonderful chicken roasting stand to use and it does just as good a job.
2 to 3kg duck
4 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon Chinese red colour (found in Chinese food shops)
280ml warm water
For the stuffing
1 tablespoon oil (NOT olive oil)
1 tablespoon finely chopped spring onion
1 teaspoon finely chopped root ginger
1 tablespoon caster sugar
2 tablespoons Chinese rice wine (but I like dry sherry too)
1 tablespoon yellow bean paste
1 tablespoon hoisin sauce
2 teaspoons five spice powder
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Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.
Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.
Dissolve the honey with vinegar and red food colouring (if using) in warm water, and brush it all over the duck - give it several coatings. Hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 to 5 hours, but best to leave overnight.
To cook: preheat the oven to 200 C / Gas 6. Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 180 C / Gas 4 after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.