The BEST Cantonese Roast Duck made in the Sous Vide

Cantonese Roast Duck is a classic Chinese BBQ dish. It’s the perfect dish to add to your Chinese New Year’s feast. We are going to recreate this Cantonese roast duck in the sous vide AND make an even tastier version called Pei Pa Arp (Pipa duck). The trademark of this duck is crispy skin and flavor so deep that it penetrates the bones. Not every Chinese BBQ shop sells this type of roast duck because the procedure is a lot more complicated. Traditionally, this bird is poached, then roasted or deep fried. Using the sous vide should give it tender meat and we’ll use the oven to crisp the skin.

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Cantonese Roast Duck (琵琶鴨)

Ingredients:
- 1 whole Duck
- 3 stalks Scallions, cut into 3-inch pieces
- 3 slices Ginger
- 3 Garlic cloves, smashed
- 2 Star Anise

Marinade
- 2 pieces of Chinese Fermented Red Bean Curd
- 1 Tablespoon of Maltose
- 1 tablespoon of Rose Wine
- 1 tablespoon of Soy Sauce
- 1 tablespoon of Oyster Sauce
- 1 tablespoon of Dark Soy Sauce
- 2 teaspoons of Five Spice Powder
- ¼ teaspoon of White Pepper
- 1 tablespoon of Sugar

Finishing Glaze Skin Side
- 1 tablespoon of Maltose
- 1 tablespoon Red Vinegar
- 1 teaspoon Salt

Finishing Bone Side
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Hoisin Sauce

Instructions
- Set sous vide to 150F (65.5C).
- Remove any innards from the duck cavity. Chop off the flat, and tip of the wing. Save these for the future.
- Set duck on cutting board breast side up. Cut through between the two duck breast to separate.
- Lay it out flat, bone side up. Trim any extra fat and slice around the chest bone to help flatten.
- Flip over (bone side down), and flatten as much as possible by pressing down and cracking the bones.
- In a mixing bowl, mash up the fermented tofu. Stir rose wine, soy sauce, oyster sauce, dark soy, five spice powder, white pepper, and sugar until well combined.
- Warm up maltose in the microwave so it’s easier to work with in 5 second intervals. Stir in maltose.
- Brush marinade generously all over the duck.
- Place duck in an expandable vacuum bag with the skin side on the smooth side of the bag.
- Add the aromatics (scallions, ginger, garlic, star anise into the bag on the bone side)
- Pour in the rest of the sauce over top of skin side.
- Sous vide for 12 hours.
- Once time is up, remove duck from the water bath and thoroughly dry the bird. Careful not to break the skin or wipe off too much of the marinade.
- On the bone side brush equal parts oyster sauce and hoisin sauce (about 1 tablespoon each).
- Place duck, skin side up, onto a wire rack atop a baking sheet.
- Generously salt the skin side of the duck
- Warm maltose in the microwave in 5 second increments until easy to stir. Mix with red vinegar.
- Brush liberally onto the duck skin, making sure that the liquid doesn’t pool on the skin.
- Place in the fridge uncovered overnight, or until skin is completely dry.
- Warm oven to 400F (205C).
- Place duck into the oven until a nice deep mahogany color, approximately 30 mins. At this point, the duck will also be heated through.
- (Optional) Heat oil in a wok. Hold duck over the oil in a spider strainer. Carefully ladle oil over the skin until desired color is reached and skin is crispy. Careful not to the bubble the skin.

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#ChineseNewYear #ChineseRecipes #RoastDuck

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