Oven-Roasted Duck
Yield: 4–6 servings.


• 1 duck, approximately 5 lb/2.3 kg
• 2 green onions, cut into 1-inch/2.5-cm strips
• 2 medium-sized onions, thinly sliced
• 4 slices of ginger
• 2 teaspoons kosher salt
• 2 bay leaves
• 1 whole star anise
• 8 cups/2 L cold water


• ¼ cup/60 ml char-siu sauce (Chinese B-B-Q sauce)
• 1 cup/240 ml B-B-Q sauce
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 3 tablespoons Shaohsing rice cooking wine or medium-dry Sherry
• ½ tablespoon hot sauce


• Chinese spring pancakes or crepes (optional)
• Green onion strips (optional)
• Sweet bean paste (optional)


1. Place the duck in a large stockpot. Cover the duck completely with cold water. Bring the water to a boil over high heat without the lid on. Simmer for about 5 minutes until foam starts to form on top.

2. Pour out the hot foamy liquid and rinse the duck under cold running water. Wash the pot and place the rinsed duck back into the pot. Add green onions, onions, ginger, salt, bay leaves, and star anise into pot; cover with 8 cups/2 L of cold water and cook over high heat until boiling. Reduce heat and cover the pot; simmer the duck for about 60 minutes.

3. Carefully remove the duck from the pot with a pair of tongs. Drain excess liquid and transfer the duck onto a large plate. Let it cool and dry off uncovered for about 30 minutes at room temperature.

4. Combine the sauce ingredients in a large container; mix until all ingredients are well incorporated. Place the cooled duck in the sauce mixture; rub the sauce all over the duck by hand.

5. Cover the duck with aluminum foil and leave it in the refrigerator to marinate for at least four hours or overnight.

6. Take the duck out of the refrigerator before cooking and leave it at room temperature for about 30–40 minutes. Preheat the oven to 350°F/175°C.

7. Brush the duck with the sauce; place it onto a heavy baking pan lined with foil, breast side down. Pour extra sauce on top of the duck; cover the duck with more foil.

9. Roast the duck at 350°F/175°C for approximately one hour or until the sauce starts to thicken. Uncover the duck and cook for another 15 minutes. Baste the duck every five minutes.

10. Take the baking pan out of the oven. Carve the duck meat off the bone and serve the duck meat with pancakes, green onion strips, and sweet bean sauce.