Serves 4


Duck stuffing

2.6kg whole duck

2tsp yellow bean sauce

10g salt

10g ginger slice

5g Chinese five spice

1 Chao Guo spice

2 star anise

2 cinnamon stick


300g vinegar white

150g Maltose

300g boiled water


10g shallot and garlic, chopped

100g Hai sin sauce

10g oyster sauce

20g sugar

10g sesame sauce

5g dark soya

50g water


Duck stuffing

Place allthe ingredients into the stomach of the duck before putting an iron stick through it to cook.


Use boiling water to rinse the duck, then mix the vinegar white, Maltose and boiled water to cook the duck. After the duck has cooked for 45 minutes, hang it out to dry for about 1 or 2 days. Following this, roast the duck at 175C for 45 minutes. For half a duck, roasted and cut into pieces making sure you keep the crispy skin intact and serve with duck sauce.


Heat a sauce pan with vegetable oil and sauté the shallot and garlic until fragrant. After, add all seasoning and rest of ingredients and stir fry for 10 minutes.