Cantonese roast duck
Roast Duck Chinese
Last updated 6/12/2012 12:42:55 AM. Recipe ID 1955. Report a problem with this recipe.
Title: Cantonese roast duck
Categories: Chinese, Meats
Yield: 6 Servings
1 Duckling rubbed inside and
-out with 2 tablespoon salt
2 tb Sherry
2 tb Hoisin sauce
2 tb Dark corn syrup
1 ts Five spice powder
1 tb Ground brown bean sauce
Rub duck inside and out with salt and refrigerate overnight. Mix
remaining ingredients and rub on duck inside and our until used up.
Preheat oven to 300 degrees. Place duck on rack, breast side up, in
pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour
more. Turn duck breast side up, increase heat to 350 degrees and
roast 30 minutes. Remove from pan and cool. To serve, carve in the
chinese manner, bones and all. Or carve as you would poultry. If
carved chinese style, the duckling may be wrapped in foil after
carving and frozen. Reheat in foil in 300 degree oven for 30 minutes.
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