Chinese Roast Duck

Ingredients

5 lb duck 4 tbsp onions, chopped 4 tbsp celery, chopped 4 tbsp ginger, minced 1/2 tsp cinnamon, ground 1 each star anise, broken up 1/2 cup soy sauce 2 tsp sugar 2 tbsp dry sherry 1 tbsp salt 1 tbsp soy sauce 1/4 cup honey 2 tbsp chinese black vinegar or 2 tbsp red wine vinegar	Advertisements

Preparation
 
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

 

 
Servings: 8

 

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