Cantonese Fire Duck


Preparation info
  • It may be served as a main course for


    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

A fantastically delicious duck that is crisp outside and marinade-tasting inside, this Cantonese specialty is roasted with a marinade sewn inside the cavity. “Stuffing” the marinade within the duck not only seasons the meat deeply but also enables the duck juices to collect and enrich the liquid seasonings into one of the most flavorful sauces in the world. After roasting, the sauce is poured out and served over the duck after carving.

This recipe also requires a duck with the head