Cantonese roast duck
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cantonese roast duck
  Roast    Duck    Chinese  
Last updated 6/12/2012 12:42:55 AM. Recipe ID 1955. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 1955 (Apr 03, 2005)

[an error occurred while processing this directive]