Fusion Roast Duck with Sweet Mango Sauce
Hearty and delicious roast duck with sweet mango sauce. The epitome of any Chinese feast is one with a roast duck served in the middle of the dining table. We've kept this recipe children-friendly and replaced the red wine with sweet mango sauce and Ribena Cordial.  A perfect combination to surprise the taste buds of your guests and sure to be a big hit this CNY!
Servings Prep Time
5person 6hours
Cook Time
1hour 30 minutes
Servings Prep Time
5person 6hours
Cook Time
1hour 30 minutes
  • 2kg duckrinsed with room temperature water
  • 2packets Ready-to-eat Egg Crepe10 pcs each
  • 10sprigs spring onionscut into strips
[A] Dry rub
  • 1tbsp five spice powder
  • 2tsp sugar
  • 2tsp salt
[B] Dry herbs for stuffing
  • ½ white onionsliced
  • 1knob of gingersliced
  • 4cloves garlicroughly chopped
  • 3 spring onionwhite bulb only, sliced
  • 1 star anise
  • 1 cinnamon stick
  • 2 bay leaves
[C] Seasoning for stuffing
  • 2tbsp hoisin sauce
  • 1tbsp oyster sauce
  • 1tbsp five spice powder
  • 1tsp sesame oil
  • 2tbsp chinese cooking oil
[D] Seasoning to blanch duck’s skin
  • 12cups water
  • 2tbsp dark soy sauce
  • 1/3cup maltose
  • ¼cup chinese cooking wine
  • ¼cup white vinegar
[E] Sauce
  • 250g fresh mangoripened
  • ½cup ribena blackcurrant cordial
  • 1piece satay sticksoak for at least 30 mins
  • 1 32L oventhe minimum required to put a duck
  • 1 blender
Step 1: Rub the dry marinade on the duck
  1. Combine [A] together. Rub it on the duck’s skin. Set aside.
Step 2: Dry roast the herbs, prepare the stuffing & seal the duck
  1. In a pan without oil, fry [B] till fragrant and the onion turn brown. Add in [C], fry it for another 3 mins.
  2. Remove from stove.
  3. Once it has cooled down, stuff it into the duck’s cavity.
  4. Secure the cavity with the satay stick.
Step 3: Blanch the duck
  1. In a large pan, boil [D]. Lift up the duck by its neck and use a ladle to bathe the duck. Repeat 10 times till the duck’s skin tightens. Set aside.
Step 4: Dry out the duck
  1. Pat dry and transfer it into the chiller uncovered. Let it dry for at least 5 hours or even overnight.
Step 5: Roast the duck
  1. Preheat the oven to 190 degrees.
  2. Place the duck on the baking sheet, breast facing upwards, and place it on the lowest shelf. Let it roast for 1 hr, till the skin of the duck turns duck. Flip the duck and roast for another 10 mins; this will allow an even roast overall.
  3. Remove from oven and let the duck rest for 15 – 20 mins.
Step 6: Prepare the Mango Ribena sauce
  1. Add [E] to a blender. Pulse it till the doneness you prefer. Add in more Ribena cordial for the sweetness.
Step 7: Ready to serve
  1. Serve the duck with egg crepe, spring onions and mango sauce.