CANTONESE ROAST DUCK
Recipe courtesy of Deh-Ta Hsiung |
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Ingredients
4 ½ pound oven-ready duckling
2 teaspoons salt
4 tablespoons maltose or honey
1 tablespoon rice vinegar
½ teaspoon red food coloring (optional)
About ½ pint warm water
Stuffing
1 tablespoon oil
1 tablespoon finely chopped spring onion
1 teaspoon finely chopped fresh ginger root
1 tablespoon caster sugar
2 tablespoons Chinese rice wine (or dry
sherry)
1 tablespoon yellow bean sauce
1 tablespoon hoisin sauce
2 teaspoons five-spice powder |
Preparation
Clean the duck well. Remove the wing tips
and the lumps of fat from inside the vent.
Blanch in a pot of boiling water for a few
minutes, remove and dry well, then rub the
duck with salt and tie the neck tightly with
string.
Make the stuffing by heating the oil in a
saucepan, add all the ingredients, bring to
the boil and blend well. Pour the mixture into
the cavity of the duck and sew it up securely.
Dissolve the maltose or honey with vinegar
and red food coloring in warm water, brush
it all over the duck give it several coatings,
then hang the duck up (head down) with an
S-shaped hook to dry in an airy and cool
place for at least 4 to 5 hours.
Method
Preheat the oven to 400 degrees F. Hang
the duck head-down on the top rack, and
place a tray of boiling water at the bottom of
the oven. Reduce the heat to 350 degrees
F after 25 minutes or so, and cook for 30
minutes more, basting with the remaining
coating mixture once or twice.
Let the duck cool down a little, then remove
the string and pour out the liquid stuffing to
be used as gravy. Chop the duck into bitesized
pieces, then serve hot or cold with the
gravy poured over it.
Serves 10 to 12 as an appetizer, or 4 to 6 as
a main course.
(Note: Total preparation time
does not include the time needed to dry the
duck before cooking).
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