Cantonese Roast Duck

Cantonese Roast Duck is a classic Cantonese dish featuring a whole duck that has been seasoned, air-dried, and roasted to achieve a crispy, lacquered skin and tender, flavorful meat. It is typically prepared with a marinade of five-spice powder, soy sauce, and other aromatics, and is a staple of Cantonese barbecue (siu mei) shops. The dish originates from Guangdong province in southern China.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with the crispy skin contributing significantly to its calorie and fat content. A typical serving provides a good source of iron, zinc, and B vitamins, and generally ranges from 350 to 500 calories per 100-gram portion.

Nutrition breakdown

Calories	520 kcal
Protein	38 g
Carbs	2 g
Fat	40 g
Fiber	0 g
Sugar	0 g
Sodium	850 mg
Iron	4.5 mg
Potassium	320 mg
Phosphorus	280 mg
Vitamin B1 (Thiamine)	0.3 mg
Vitamin B2 (Riboflavin)	0.4 mg
Niacin (B3)	8 mg
Vitamin B6	0.6 mg
Zinc	3.5 mg

Per 1/4 duck (approximately 200 g) · estimated, varies by recipe

💡 What's interesting

The signature crispy skin is achieved through a meticulous process of air-drying the duck before roasting, a technique that also helps render out subcutaneous fat. It is a celebratory dish often served during festivals and family gatherings, symbolizing prosperity and completeness.