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Roast Duck and Rock Melon Recipe

Roast Duck and Rock Melon

Roast Duck and Rock Melon Recipe

Ingredients :

  • 1 ripe rock melon or cantaloupe
  • 1 fresh duck (about 2 kg/ 4 lbs)
  • 4 tablespoons Chinese plum sauce
  • 3 tablespoons oil
  • 1 teaspoon sesame oil


  • 4 star anise pods
  • 1 cinnamon stick
  • 2 tablespoons black bean paste (tau cheo), mashed
  • 2 tablespoons sweet black sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil

Blanching Liquid

  • 8 cups (2 litres) water
  • 1 cup (250 ml) Chinese red vinegar (see note) or white vinegar
  • 1 cup (250 ml) rice wine
  • 2 large limes or lemons, sliced
  • 3 tablespoons sugar syrup

Method :

  1. Halve and deseed the melon. Use a small melon bailer to scoop out 1 cup of the flesh. Place the melon balls in a bowl and set aside. Then peel and puree the rest of the melon and reserve 1 cup (250 ml) of the juice for the Sauce.
  2. Wash and pat the duck dry. Mix all the Seasonings in a bowl and pour into the duck cavity. Seal the duck cavity at both ends with satay sticks or small skewers.
  3. Pour the Blanching Liquid ingredients into a large pot and bring to a boil. Hold the duck firmly with one hand suspended over the pot and use a ladle to pour the hot liquid over the duck repeatedly for a minute with the other hand Using a S-hook, hang the duck up in an airy space or under the sun for at least 2 hours for the skin to dry thoroughly. Roast the duck in a preheated oven at 200°C (400°F) for 45 minutes. Set aside to cool, then debone and cut into serving slices.
  4. To make a sauce, combine the reserved melon juice, plum sauce, sesame oil and oil in a small bowl. Arrange the duck slices and melon balls on a plate and drizzle the sauce over or serve the sauce in a small bowl on the side.

Note: To save time, you can buy red-roasted Chinese duck from a Chinese BBQ shop. There are two types of Chinese vinegar, one almost black (often referred to as Tientsin vinegar) and the other a light reddish brown. The flavour is quite different, so try to find the latter for this dish.

Serves 6-8
Preparation time 30 mins
Cooking time : 45 mins


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Indian Mutton Curry Recipe – Resep Kambing Korma”