Hong Kong Roast Duck Rice Bowl — Cantonese Roast Duck Rice
Cantonese roast duck served over jasmine rice with blanched greens, dark soy drizzle, and a ladle of rich roasting broth, a Hong Kong rice shop showpiece.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score duck skin in 1cm crosshatch through fat only. Mince garlic and grate ginger. Mix five-spice powder, both soy sauces, honey, Shaoxing wine, garlic, ginger, salt, and pepper into marinade. Coat duck thoroughly, place skin-side up on wire rack, cover, refrigerate minimum 2 hours or overnight.
Roast 1
Remove duck from fridge 20 minutes before cooking. Preheat oven to 200°C/390°F. Roast duck skin-side up on wire rack over foil-lined tray 20 minutes until skin begins to lacquer and turns glossy.
Roast 2
Reduce oven to 180°C/355°F, continue roasting 20 to 25 minutes until skin is deep mahogany brown and juices run clear when thigh is pierced. Transfer to rest 10 minutes.
Slice
Slice duck thickly, keeping skin and meat together. Reserve roasting juices from tray.
Boil
While duck rests, bring salted water to a rolling boil. Blanch choy sum or bok choy 1 to 2 minutes until bright green and just tender-crisp. Drain, drizzle with dark soy sauce and sesame oil.
Plate
Mound steamed jasmine rice on each plate. Arrange sliced duck on top, place blanched greens alongside, spoon reserved roasting juices over duck and rice. Serve immediately.
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