This is a signature Jamaican Hakka dish and one of my favorites. It is a must-have dish for Christmas and New Year dinner if you are from a Jamaican-Chinese household. Hope you enjoy this Jamaican Chinese Style Roast Duck Recipe.

Ingredients

• 3 lb. whole duck
• 2 teaspoons dark soy sauce
• Honey
• 4 sprigs escallion (chopped)
• 2 large cloves garlic, minced
• 1/2 teaspoon sugar
• 1 tablespoon brown bean sauce
• OPTIONAL: 1 tablespoon ginger (crushed)

Method

1. Trim excess fat and rub the outside of a duck with salt, dark soy sauce, and honey.
2. Pre-soak your choice of yung yee, pak juk, or lily shoot.
3. Combine  escallion, ginger, garlic, sugar, soy sauce, and brown bean sauce, and season the inside cavity only:
4. Place duck on rack and roast at 400ºF for 20 minutes, basting skin and adding a little water to the pan to preserve drippings.
5. Reduce temperature to 350º and continue adding enough water to avoid burning the drippings/
6. Total roasting time should be around 1½ hours.
7. Pour drippings into a medium pot; skim off fat.
8. Add seasonings from inside cavity and bring to a boil.
9. Drain the yung yee (or lily shoot or pak juk) and add to pot.
10. Add more water, extra brown bean sauce, soy sauce and other seasons to taste.
11. Thicken sauce with cornstarch and serve over duck.