Chinese roast duck
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Chinese roast duck
  Chinese    Roast    Duck    Poultry  
Last updated 6/12/2012 1:14:52 AM. Recipe ID 43987. Report a problem with this recipe.
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      Title: Chinese roast duck
 Categories: Poultry, Duck, Oriental
      Yield: 8 Servings
 
      5 lb Duck
      4 tb Onions, Chopped
      4 tb Celery, chopped
      4 tb Ginger, minced
    1/2 ts Cinnamon, ground
      1    Star anise, broken up
    1/2 c  Soy sauce
      2 ts Sugar
      2 tb Dry sherry
      1 tb Salt
      1 tb Soy sauce
    1/4 c  Honey
      2 tb Chinese black vinegar or
      2 tb Red wine vinegar
 
  Clean duck, removing as much fat from the neck as posible. Rinse and
  pat dry with paper towels. Tie the neck closed.
  
  Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and
  wine. Bring to a boil and pour into duck. Sew up the opening. Rub
  skin with the salt.
  
  Line a pan with heavy aluninium foil. Place duck breast side up, ona
  rack in the pan. Pour 1 cup water into the bottom of the pan to
  Reduce smoke. Roast in a 425 F oven 30 minutes turning once. Pour off
  the water and fat and prick the skin lightly with a fork. Brush the
  duck with honey, vinegar and soy sauce mixture. Reduce the heat to
  375F and roast 1 1/2 hours longer or until done, turning several
  times and brushing with the basting mixture every half hour.
  
  Snip the threads and drain the duck (reserve the filling as sauce if
  desired).  Let stand 10 minutes. Cut duck in small pieces and serve
  with corriander. Walt
  




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Recipe ID 43987 (Apr 03, 2005)

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