HomeCook Cantonese Roast Duck | NO SECRETS

The video begins with the host expressing gratitude for reaching 6,000 subscribers and reflecting on the past year of sharing recipes. The main dish for today's video is the Cantonese Rose Duck, a versatile dish that pairs well with a variety of accompaniments such as rice noodles or man towels. The host then proceeds to prepare the seasoning mix by combining white pepper powder, onion powder, ginger powder, Chinese five spice powder, chicken powder, salt, and sugar. A separate mix of hoisin sauce and yellow bean sauce is also prepared. Ginger and garlic are sliced and set aside. The duck is then prepared by rubbing it with the seasoning mix and sauce, followed by stuffing with ginger and garlic. The duck is finally stitched up using a metal skewer and is ready for the next steps.

The host continues by preparing the duck for cooking. A buffing liquid is made by mixing water with Chinese red vinegar and meltos, which is brought to a boil. A plum duck weighing 2.8 kilos is used, and the host demonstrates how to stitch the duck shut with a metal skewer, ensuring it is secure. Hooks are placed under each wing of the duck to hang it. The duck is then bathed in the boiling meltos water, ensuring all parts are covered. Afterward, the duck is air-dried for 8 to 10 hours. The next day, the host shows the perfectly air-dried duck ready to be roasted in the oven at 190 degrees Celsius for 60 minutes. The video concludes with the host expressing hope that the viewers enjoyed the video, asking for a thumbs up, a subscription, and to hit the notification bell for future updates. The host ends by humorously interacting with the duck before roasting it, highlighting the anticipation of enjoying the perfectly roasted, moist, and succulent dish.