1-First Step: Prepare the Duck Begin by trimming excess fat from the cavity, removing wing tips and feet if present, while keeping the neck attached for later steps. Remove any internal organs and pinfeathers, then rinse the duck thoroughly and pat it dry with paper towels. This initial cleaning ensures the duck is ready for seasoning without any unwanted flavors.

2-Second Step: Season the Cavity Combine 1½ tablespoons salt, 2½ teaspoons five-spice powder, 2 teaspoons sugar, and 1 teaspoon sand ginger powder in a small bowl. Rub the cavity with 2 tablespoons Shaoxing wine first, then apply the dry spice mixture evenly. Refrigerate the duck uncovered for 1 hour to let the flavors penetrate the meat.

3-Third Step: Make the Cooked Marinade Mix 2 tablespoons chee hou sauce, 2 tablespoons warm water, 1 tablespoon ground bean sauce, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, and 1 tablespoon red fermented bean curd in a bowl. Heat 2 teaspoons neutral oil in a saucepan over medium heat, add 2 slices ginger, 2 sliced garlic cloves, 1 smashed scallion, 2 bay leaves, 2 broken star anise, 1 broken cinnamon stick, and 1 piece dried orange peel, and cook briefly until fragrant. Add the sauce mixture, simmer for a few minutes, then cool completely before use.

4-Fourth Step: Marinate and Seal Pour the cooled marinade into the duck cavity and coat thoroughly, taking care to keep the outside clean. Seal the cavity airtight using a metal skewer woven through the skin flaps or butcher’s twine with a needle. This step locks in flavors and moisture for tender results.

5-Fifth Step: Inflate the Skin Insert an air pump tube between the neck skin folds and pump air until the skin separates from the meat down to the drumsticks. While pumping, seal the neck with kitchen string to trap the air inside, which is key for achieving that crispy texture.

6-Sixth Step: Apply the Baths Ladle hot water over the duck on a rack to shrink and tighten the skin. Then, prepare the vinegar solution by simmering 6 cups water, 3 tablespoons red vinegar, 2 tablespoons maltose or corn syrup, and 1½ teaspoons salt. Coat the duck thoroughly on both sides with this hot solution to develop the signature dark color and crispy exterior.

7-Seventh Step: Dry and Rest Air-dry the duck for 30 minutes, then place it breast side down on a sheet and refrigerate uncovered overnight. The next day, remove it from the fridge, flip to breast side up, and let it come to room temperature for 2 hours.

8-Eighth Step: Roast the Duck Preheat your oven to 350°F/175°C. Place the duck breast side down on a rack over a foil-lined roasting pan and add ½ cup hot water to catch drippings. Roast for 25 minutes, rotate the pan 180 degrees, and roast for another 25 minutes. Flip the duck breast EXISTSside up, roast for 20 minutes, rotate again, and roast for a final 20 minutes until dark brown. Let it rest covered for 20 minutes before serving. For tips on selecting the best duck, check our guide on choosing the right Chinese roast duck breed.

9-Final Step: Carve and Serve Remove the skewer, pour out the fat and juices into a separator, and strain the juices to serve alongside. Halve the duck lengthwise, remove the backbone, and chop the wings, legs, thighs, and remaining meat into bite-sized pieces. Serve with your favorite sides for a complete meal.