A foolproof Chinese language roast duck recipe that doesn’t require many particular substances and nonetheless will get an ideal consequence with golden crispy duck pores and skin and juicy flavorful meat. Very detailed footage and a video are included to showcase how you can make a restaurant-style roast duck in your individual kitchen. {Gluten-Free Adaptable}

A plate of carved up roast duck with good crispy pores and skin is the final word centerpiece of a banquet, regardless of whether or not you’re celebrating Chinese New Year or internet hosting a cocktail party. Rising up in Beijing, my childhood recollections are full of the enjoyment of scrumptious duck dishes with family and friends. From Peking duck to Cantonese roast duck, it’s one among my favourite issues to eat at a restaurant and I used to be lucky sufficient to eat duck usually. I’ve very excessive expectations for a duck dish. And that’s why it took me years to lastly develop a Chinese language roast duck recipe that I’m pleased with sharing.

Peking vs. Cantonese duck
This recipe makes a Cantonese type roast duck. The meat is juicy and flavorful, with crispy pores and skin. Nevertheless, I’ve additionally included info beneath, in case you want to serve it Peking duck type.
Similarities
Peking duck (北京烤鸭) and Cantonese roast duck (广式烧鸭) are from completely different areas of China. They share some similarities when it comes to their preparation course of. For instance:
- Each require younger Pekin geese which are small and have skinny pores and skin.
- They each require a blanching in syrup course of to develop colour and sanitize the duck.
- They each require an extended marinating and air drying course of.
- Air pumping to separate the pores and skin and the meat is vital and important to creating the proper crispy pores and skin.
- Each require a skilled oven to hold the duck and cook dinner it at a excessive temperature.
Nevertheless, many alternative parts additionally are available in play that make them utterly completely different dishes:
Peking duck
It makes use of extra simplified seasoning. The meat doesn’t have a very intense taste as a result of it’s meant to be served with Tian Mian Jiang, which is a really wealthy sauce that’s salty and barely candy. Peking duck requires a really completely different carving method that’s not possible with out skilled coaching. Solely a really small portion (the very best half) of the duck is carved and served boneless when it’s piping scorching. The pores and skin is puffier and crispier than with Cantonese duck. Typically the very best items of the pores and skin are served on their very own. The remainder of the duck is made into soup and served together with your meal. Peking duck is usually served with mandarin pancakes or steamed buns, cucumber and scallion slices, together with the Tian Mian Jiang. It’s usually a meal by itself.
P.S. Rising up in Beijing and having eaten numerous good Peking geese, I refuse to name any do-it-yourself duck a Peking duck. With out the skilled oven and carving strategies, no matter you produce won’t be a Peking duck.
Cantonese duck
Cantonese duck requires extra aromatics and sauces to season the meat, which yields a fragile and scrumptious style, even loved by itself. The roasting method is completely different from the one for Peking duck, and is barely simpler to copy at dwelling. The duck is carved when it’s heat, with the bones in. The pores and skin is much less crispy than with Peking duck, however nonetheless very good. It’s usually served as an appetizer with different Cantonese roast meats similar to char siu pork, or over rice or noodles as a important dish. Relying on the area (Guangzhou type, Hong Kong type), the duck could be served with plum sauce, ginger scallion sauce, or a salty gravy made with the seasonings you marinated the duck with.

Why this recipe
This recipe was developed with my workforce member Jean-Luc, who used to stay in Hong Kong and has labored in Cantonese eating places. He was skilled and had expertise working on the roast duck station, understanding the strategies and the way eating places put together this dish, out and in.
We developed this recipe contemplating the standard dwelling kitchen setup and the obtainable substances within the US. Our aim was to recreate the outcomes of a Cantonese restaurant with out utilizing too many specialised substances or strategies.
- This recipe works with Pekin/Mallard hybrids and Mallard geese in case you can’t supply a pure bred Pekin duck.
- It makes use of minimal specialty substances and gear. You don’t want to purchase a dozen objects that you just’ll solely use as soon as.
- The recipe produces a really juicy duck that is stuffed with taste and crispy pores and skin similar to the one from a Cantonese roast duck restaurant.
- I made a video and have step-by-step images to stroll you thru the method. You’ll discover the method way more approachable than you thought.
What kind of duck to make use of
One of the best duck for Chinese language roast duck is a pure bred younger Pekin duck that weighs 3.5-4.5 lbs (1.6-2 kg). This duck yields a really crispy pores and skin as a result of the pores and skin is far thinner than the standard Mallard geese you usually discover within the US. Ideally, you must use a head-on duck so will probably be simpler to maintain the marinade from leaking out of the cavity.
In actuality, it’s fairly exhausting to supply a high-quality Pekin duck. I’ve tried the Chinatowns in each Manhattan and Brooklyn. Only a few retailers had Pekin duck and those I discovered didn’t look nice.
When testing the recipe, we tried cooking with each Mallard and Pekin Mallard hybrids (it was a Pekin duck offered by D’Artagnan, nevertheless it was a hybrid duck). Each produced nice outcomes. So I’m comfortable to share that it’s completely doable to make use of a daily duck you could find at your native market to cook dinner Chinese language roast duck.
The one factor to watch out of, is to attempt to use a small duck in case you can, particularly in case you use a Mallard. The mallard we used was about 5lbs and the Mallard Pekin hybrid was 6 lbs. Each produced passable outcomes however you’re going to get a good higher consequence if the duck is smaller.
Particular gear
There are three particular instruments you have to:
An air pump with a needle
This can be a essential device to inflate the duck pores and skin and detach it from the meat. This manner, the duck pores and skin will render fats correctly and grow to be crispy after roasting.
When testing the recipe, we truly used a bicycle pump. It bought the job finished properly.
Alternatively, you too can use an electric pump, which works even higher.
When getting a pump, make it possible for it comes with a needle. You’ll insert the needle beneath the duck pores and skin earlier than pumping.
Skewers
You will have two skewers to seal the each ends of the duck (one skewer in case you use a head-on duck). Small spherical steel skewers similar to these 5.9” skewers are good for this job.
Kitchen twine
As soon as the duck is sealed with skewers, you have to this butcher twine to tie up the skewers, to additional safe the marinade within the cavity.
Particular substances
Purple fermented tofu
Fermented Tofu (酱豆腐, 腐乳, jiang dou fu, fu ru) is also called fermented bean curd or preserved tofu. There may be white fermented tofu (白腐乳) and crimson fermented tofu (红腐乳). And we can be utilizing the crimson kind on this recipe. Fermented tofu has a mushy and spreadable texture, and a salty and savory style resembling that of sure cheeses.
You’ll find this ingredient in Chinese language grocery shops or on Amazon. It’s a key ingredient and can’t be changed.
A phrase about vinegar, wine and syrup
Historically, Chinese red vinegar, maltose, and rose wine are utilized in roast duck. The vinegar and maltose are substances within the blanching liquid, and their function is so as to add colour to the duck pores and skin. The wine is for marinating. I changed them with apple cider vinegar, brown sugar syrup, and Shaoxing wine, as a result of I want to not embody substances that I exploit solely very often.
Nevertheless, in case you do have these specialty substances at dwelling, be at liberty to make use of them!
Plum sauce
Plum sauce, or 苏梅酱, is a candy and bitter sauce that’s usually served with roast duck within the Cantonese area of China. For me, that is my favourite sauce to serve with Cantonese roast duck as a result of the bitter candy taste balances and provides an ideal contact to the crispy pores and skin and savory meat. You’ll find it at common grocery shops lately and in most Asian markets. I actually just like the Koon Chun brand, which has extra aromatics in it and tastes frivolously spicy.
If you happen to don’t have this sauce, you too can serve the roast duck with hoisin sauce as a substitute.
Learn how to cook dinner Cantonese roast duck
Trim and clear the duck
Lower off the wings, so the duck is far simpler to maneuver throughout blanching and roasting. The wings could be saved for later and made right into a inventory with the leftover duck bones.
Lower off the pores and skin connected to the neck space if utilizing a headless duck. And take away the fats items by ripping them off from the cavity.
Use your palms or a pair of fish tweezers to pluck any apparent feathers from the pores and skin.

Add the marinade and seal the duck
First, seal the neck space of the duck by utilizing a skewer to string the pores and skin. Then use kitchen twine to tie up the skewer, so the cavity is totally enclosed to carry the marinade.

Then put together the dry and moist seasonings, and aromatics for the marinade. Add them on this order: dried seasonings, aromatics, then moist seasonings.

As soon as the marinade is added, seal the tail finish of the duck by threading the pores and skin utilizing a steel skewer. Then tie up the skewer utilizing kitchen twine.

Air pump the duck
That is the essential step for creating crispy pores and skin.
Insert the pump needle underneath 4 areas of the duck pores and skin one after the other – either side of the legs the place it meets the breast, and either side of the highest breast half. If you pump air into the duck, you may clearly see the pores and skin being lifted up. Goal to raise as a lot pores and skin as doable, as a result of any pores and skin that’s nonetheless connected to the meat received’t crisp up correctly. If wanted, you may undoubtedly insert the needle into different components of the duck and pump once more.

Blanch the duck
This can be a key step to render fats from the pores and skin. The vinegar and the syrup within the tub may even assist the duck pores and skin to develop a wonderful golden brown colour as soon as roasted.
Use a big wok or a pot that may match the duck. Add the water, wine, vinegar and syrup to make a shower and convey it to a boil. Very fastidiously decrease the duck into the wok. And use a ladle to pour the liquid over the duck. You will notice the pores and skin tightening and turning into easy. Fats can be rendered out on this course of as effectively.

This step solely takes 30 seconds or so. As a result of the aim is to arrange the pores and skin, to not cook dinner the duck.
As soon as finished, switch the duck to a tray lined with a wire rack. I discovered it doable to raise the duck utilizing a spider strainer if it’s a small duck. You may also use a spatula to raise the duck tail, then use your palms to carry each suggestions of the duck legs to raise it up.
Marinate and air dry the duck
As soon as the duck has cooled off, retailer it uncovered within the fridge. You might want to air dry the duck for at the least 24 hours. Most Chinese language eating places air dry their geese for a couple of days earlier than cooking. Blanching helps to sanitize the pores and skin, so you may safely age the duck.
As soon as air dried, the duck pores and skin will grow to be a bit darker. Additionally, you will see extra fats seep out of the pores and skin. Use paper towels to wipe the duck pores and skin earlier than roasting to take away any oil or moisture.

Roast the duck
Roast the duck at 450°F (232°C) for a complete of 20 minutes, and at 350°F (176°C) for one more 30 to 50 minutes relying on the scale of your duck. If you happen to use a small duck, a complete of fifty minutes roasting will cook dinner it by way of. However, you have to to roast the duck longer at 350°F (176°C) in case your duck is on the bigger facet (extra particulars within the recipe beneath).
The excessive temperature roasting develops the colour of the duck. The low temperature roasting additional develops the pores and skin colour and cooks the meat by way of. Bear in mind to rotate the duck each 10 to fifteen minutes, so either side will brown evenly (the rear part of the oven is normally hotter than the world close to the door).
In case your oven has a convection operate, use it and decrease the temperature by 25°F. This additional dries the duck pores and skin and roasts it extra evenly. Sadly I don’t have convection so my duck ended up with some uneven spots.

Take a look at doneness
As soon as finished, the duck pores and skin ought to have a pleasant golden brown colour. I used apple cider vinegar as a substitute of Chinese language crimson vinegar, so the pores and skin was barely lighter than the restaurant duck.
To check the doneness, insert a paring knife into the thickest a part of the duck breast then press the knife towards the pores and skin. If the juice runs clear, the duck is cooked. If crimson or pink juice runs out, you should preserve roasting the duck.
At this level, the duck meat can be very moist and the half connected to the bone should be a bit pink. When you totally relaxation the duck, the residual warmth will cook dinner the duck a bit extra.
Be aware: this technique produces a duck that has very juicy meat, nevertheless it doesn’t meet the internationally advisable inside temperature of 165°F (74°C). If you happen to’re involved about undercooked duck meat, use a thermometer to test the temperature and decide the doneness.

Relaxation the duck
Relaxation the duck for at the least 40 minutes, as much as 1 hour, as soon as roasted.
This resting step is tremendous vital and can’t be skipped. When the duck is simply roasted, the within is piping scorching and will probably be not possible to carve it with out risking burning your palms. Resting additionally helps to seal the juice throughout the meat, which creates a greater texture.
Carve the duck
First, you should take away the twine and the skewer from the tail of the duck. It’s finest to relaxation the duck tail on a tray so it’s tilted upwards, as a result of the marinade from the cavity will drip out. Then very fastidiously stand the duck up and drain the marinade into a giant bowl. Deal with the duck very fastidiously as a result of the marinade will nonetheless be scorching even after the duck is rested.

Then carve the duck by eradicating the legs from the joints. Lower off the breast meat (with none bones), and take away the wings. You may see extra detailed carving strategies within the video.

Learn how to retailer and reheat the duck
It is best to at all times roast the duck the day you intend to serve it. Chinese language roast duck tastes the very best when it’s served heat. It’s doable to arrange it barely forward of time and shortly reheat it proper earlier than serving. However as quickly because the duck goes into the fridge, the pores and skin turns into very soggy and it may well’t actually be saved.
You may serve the duck immediately after the roasting. However until you’re very accustomed to dealing with poultry, you’re very prone to get the pores and skin a little bit moist in the course of the strategy of draining the marinade and carving the meat. And that makes the pores and skin rather less crispy.
We discovered that it’s finest to interrupt down the duck into breasts and legs. Then gently roast the duck items at 450°F (232°C) for five to 10 minutes, simply sufficient to crisp up the pores and skin a bit extra and gently heat up the meat.
As soon as reheated, you may carve the breasts into smaller items, and separate the thighs from the legs. Then plate them and serve.
Be aware, this recipe doesn’t use the Cantonese carving technique to cut the duck into bone-in items. That requires a bone cleaver, which is one other particular device. It’s additionally exhausting to chop by way of the bones very cleanly with out apply. If not hacked correctly, some bones will shatter, and people fragments don’t create a great mouthfeel.

Learn how to serve Chinese language roast duck
Serve it the Cantonese manner
That is my favourite option to serve Chinese language roast duck.
Serve the carved duck plated with a facet of plum sauce. For a full-on Cantonese BBQ (烧腊) expertise, you may create a blended platter with char siu pork, siu yuk (crispy pork), and/or soy sauce chicken.
You may serve the duck with different dishes to make it a feast:

Serve it the Hong Kong manner
In Hong Kong, roast duck is usually served with a brown sauce made with the decreased duck marinade. And it’s additionally frequent to serve the duck with ginger scallion sauce. Personally, I don’t actually just like the brown sauce as a result of it’s tremendous salty and it masks the fragile taste of the duck meat. That’s why I didn’t embody it in my recipe. I do like to serve the duck with ginger scallion sauce and I’ve a recipe for it right here.
Serve it like Peking duck
Technically this isn’t a Peking roast duck, nevertheless it’s very doable to serve it like one.
You will have mandarin pancakes (or gua bao buns). You will get each from the freezer part of a Chinese language grocery retailer. I even have recipes for mandarin pancakes and bao buns.
For the sauce, probably the most genuine one is Tian Mian Jiang (a darkish brown sauce made with fermented flour, salty and barely candy). Or you should utilize hoisin sauce as a substitute.
It is best to have julienned scallion and cucumber on the facet.
To assemble, smear some sauce onto the pancake, add two to 3 items of duck, add a small quantity of scallion and cucumber. Wrap it up like a burrito and luxuriate in. You may stuff all of the substances in a gua bao and eat it like a tiny sandwich.
Learn how to use leftover duck
The leftover duck meat will nonetheless be very tasty, however the pores and skin could also be a bit unhappy as soon as refrigerated. I discovered one of the best ways to reheat leftover roast duck is to pan fry it. By searing the pores and skin on a scorching pan, it attracts out the moisture and crisp it up properly. If in case you have bigger leftover items, pan fry the pores and skin till crispy, then reheat at 350°F (176°C) till heated by way of.
You may both warmth up the meat and eat it with a sauce, or use it to make fried rice. For instance, use this chicken fried rice recipe however change the rooster with duck (skip the rooster marinade).
Afterthoughts
It takes loads of effort and time to make Chinese language roast duck. However I discovered that with some endurance, it is possible for you to to provide a really scrumptious duck with out a skilled kitchen. With out utilizing a pure bred Peking duck and the specialty substances, the duck won’t look precisely just like the one from the restaurant. However I guarantee you that you just’ll be delighted at how juicy and flavorful the meat is, and by the standard of the crispy pores and skin.
Irrespective of whether or not you’re roasting a duck for Chinese New Year, Christmas, or some other big day, I hope you give this one a attempt!
If you happen to do that recipe out, go away a remark beneath to let me know what you suppose.

Chinese language Roast Duck (烤鸭)
A foolproof Chinese language roast duck recipe that doesn’t require many particular substances and nonetheless will get an ideal consequence with golden crispy duck pores and skin and juicy flavorful meat. Very detailed footage and a video are included to showcase how you can make a restaurant-style roast duck in your individual kitchen. {Gluten-Free Adaptable}
Servings: 4 to six servings
Components
- 1 entire duck ,ideally Pekin duck, 3.5-4.5 lbs (1.6-2 kg) (*Footnote 1)
Entire Seasonings
- 1 star anise
- 1 inexperienced onion , reduce into 4” (6 cm) lengthy items
- 1 ” (5 cm) ginger , reduce into giant slices
Blanching
- 8 cups water
- 1/2 cup Shaoxing wine
- 1/2 cup honey (or brown sugar syrup, or maltose) (*Footnote 2)
- 1/2 cup Chinese language crimson vinegar (or cider vinegar, malt vinegar)
Serving choices
- Plum sauce
- Ginger scallion sauce
Directions
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To organize the duck: First take away any giblets and neck items from the cavity, and tear off the surplus fats discovered contained in the chook. Subsequent, take away the wings by chopping by way of the joints, however preserve the drumettes on the chook. Take away any remaining items of feather with kitchen tweezers.
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Have the skewers prepared inside attain. Lower off two items of two’ (60 cm)-long kitchen twine, and place them inside attain.
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Seal the entrance of the duck: Threading a skewer by way of each layers of pores and skin. Seal the highest by tying twine underneath the skewer. The highest have to be sealed earlier than including the marinade.
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Add the marinade: Mix the moist seasonings in a small bowl and mash the fermented tofu to combine effectively. Add the dry seasonings into the duck cavity, utilizing your palms to rub the cavity a couple of occasions. Add all the seasonings, making certain they’re cosy throughout the cavity. Fastidiously pour the moist seasonings into the cavity, ensuring that they don’t leak out of the duck.
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Seal the tail of the duck: To shut the duck’s cavity, fastidiously thread a skewer by way of each layers of the pores and skin, and tie twine underneath the skewer to seal the chook. It’s best to carry the duck at an angle, so the moist seasonings don’t escape the cavity.
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Pump the air underneath the duck pores and skin: After the duck has been closed, place the duck breast facet up. Insert an air pump with a fantastic tip the place the leg meets the breast of the duck. Start pumping air into the chook, and make sure that the pores and skin is separated from the meat as a lot as doable. Change to the alternative facet to ensure all of the pores and skin has lifted up from the meat. Then insert the tip from the highest of the breast pointing to the leg route, and pump once more to raise the breast pores and skin. Do the identical with the alternative facet. (*Footnote 4)
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To blanch the duck: Put together a tray that may match into your fridge. Line it with a wire rack. Add all of the blanching substances into a giant wok, dutch oven or a big pot. Convey all of the blanching substances to a boil over medium-high warmth. Flip to medium warmth. Fastidiously decrease the duck into the seasoned water. Ladle scorching water and pour over the duck till the pores and skin turns into tight and easy, about 30 seconds.(*Footnote 5) Use a spider strainer to raise the duck and switch it to the lined tray. If the duck is just too heavy, you too can use a spatula to raise the tail finish, then use your palms to raise the leg bones (they received’t be too scorching).
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Relaxation in a single day: As soon as the duck has cooled off barely, switch it into the fridge. Permit to marinate and air dry in your fridge for at the least 24 hours earlier than roasting. (*Footnote 7)
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To roast the duck: Preheat your oven to 450°F (232°C). (*Footnote 8) In case your oven has convection, roast at 425°F (218°C) with convection as a substitute. This helps the duck cook dinner extra evenly. Wipe the duck pores and skin with a paper towel, to take away any oil on the floor.
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Roast at excessive temperature: Switch the duck to the oven. Roast at 450°F (232°C) for a complete of 20 minutes. After 10 minutes, rotate the duck round (180 levels, don’t flip it), and cook dinner for 10 minutes extra.
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Roast at a decrease temperature: Decrease the temperature to 350°F (176°C) or 325°F (163°C) convection, and rotate the duck once more. Roast for one more half-hour in whole if utilizing a 3.5-4 lb (1.6-1.8 kg) duck. Rotate after quarter-hour. In case your duck is larger, add 10 to fifteen minutes of cooking time for a 4-5.5 lb (2-2.5 kg) duck, or add 20 to 25 minutes for a 6-6.5 lb (2.7-2.9kg) duck. Rotate each quarter-hour to make sure even cooking. (*Footnote 9)
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Take a look at the doneness: The duck ought to have developed a pleasant golden brown colour. Make an incision with a paring knife poking by way of the thickest a part of the breast meat, then press the pores and skin. If the juice runs clear, it’s cooked. (*Footnote 10) If the juice is crimson, preserve cooking for one more 10 to fifteen minutes.
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Relaxation the duck: As soon as the duck is cooked, switch the duck to your kitchen counter. Let relaxation for at the least 40 minutes.
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Drain the duck: As soon as the duck has cooled sufficient to deal with, put together a giant bowl. Untie the tail finish and take away the skewer. Use a pointy knife to chop by way of the pores and skin and take away the half the place you sealed the duck, exposing the cavity. Very fastidiously raise the duck over the bowl to empty the liquid from the cavity, then take away any stable aromatics. The within of the duck can be very popular and you must deal with it very fastidiously. Then take away the twine and skewer from the neck space.
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Carve the duck: Carve the duck by chopping by way of the half the place the leg meets the breast. Discover the joint of the thigh bone and reduce by way of it to take away the duck leg. Then discover the joint of the drumstick and the thigh, reduce by way of it. Then reduce down the middle of the breast to take away each breasts.
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Reheat the duck (Elective): If you happen to’re not serving the duck instantly, otherwise you by accident get the duck pores and skin moist when draining and carving the duck, I extremely advocate this step. Warmth your oven to 450°F (232°C). Place all of the carved duck items onto a baking sheet lined with a wire rack, pores and skin facet up. Warmth within the oven for five to 10 minutes, till the pores and skin is crispy once more. Slice the breast into 1/2” (6 mm) thick items, and place them on a platter with the legs and thighs.
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Learn how to serve: Serve scorching or heat with plum sauce or ginger scallion sauce.
Notes
- Do your finest to supply a Pekin duck, as these birds are smaller and ultimate for roasting. If you happen to can solely discover a common duck, which is normally a Peking/Mallard hybrid, that may work as effectively.
- Historically maltose is used for roast duck. Maltose could be substituted with honey or a wealthy brown sugar syrup. To make brown sugar syrup, add 2/3 cup darkish brown sugar and 1/3 cup water right into a small pot. Warmth over medium warmth till simmering. Stir to completely dissolve the sugar.
- A bicycle pump with a sanitized tip will get the job finished effectively. But when doable, an electrical pump can be extra environment friendly. If utilizing an electrical pump, make certain to decrease the strain first so it doesn’t add a lot strain that it tears the pores and skin.
- To get actually crispy pores and skin, 100% of the pores and skin should puff up above the meat. Insert the air pump tip into a number of places to completely raise the pores and skin up.
- Blanching the duck doesn’t take a lot time, you’re solely making an attempt to render some fats and make the pores and skin supple, not cook dinner the meat.
- Chinese language crimson vinegar is historically used. The crimson vinegar could be substituted with malt or apple cider vinegar.
- Air drying is crucial to crispy pores and skin. Most Chinese language eating places air dry their geese for a couple of days earlier than cooking. Blanching helps to get rid of micro organism, so you may safely age the duck.
- Having a dependable oven temperature is crucial to getting a great finish consequence. It’s extremely advisable to make use of an oven thermometer to ensure that the duck is cooking appropriately.
- In case your duck is heavier than 4 lbs (1.8 kg) it’s possible you’ll have to cook dinner it for longer than 60 minutes whole, whereas whether it is nearer to three lbs (1.4kg) it can want solely 50 minutes whole. Any further cooking must be finished at 350°F (176°C)
- To find out whether or not the duck is prepared, decide by whether or not its juice runs clear, and if its colour is a deep brown. The duck meat must be very moist now and the half connected to the bone nonetheless a bit pink. As you relaxation the duck, the residual warmth will preserve cooking the within a bit extra.
- To make the dish gluten-free: Use dry sherry to interchange Shaoxing wine. Ensure to make use of a gluten-free oyster sauce.
Video
Diet
Serving: 1serving, Energy: 555kcal, Carbohydrates: 7.4g, Protein: 61.1g, Fats: 29.5g, Saturated Fats: 10.8g, Ldl cholesterol: 230mg, Sodium: 437mg, Potassium: 670mg, Fiber: 0.5g, Sugar: 4.5g, Calcium: 36mg, Iron: 7mg