Cantonese Roast Duck
Ingredients| 1 duckling rubbed inside and out with, 2 tablespoon salt 2 tbsp sherry 2 tbsp hoisin sauce 2 tbsp dark corn syrup 1 tsp five spice powder 1 tbsp ground brown bean sauce |
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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.
Servings:
6
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