Cantonese Roast Duck Recipe
Ingredients
| 1 whole duck (about 4 lbs.), with head attached | ||
| Dry Marinade | ||
| Salt | 1 Teaspoon | |
| Spice | 1/2 Teaspoon | |
| 1/4 teaspoon ground toasted Sichuan peppercorns | ||
| Liquid Marinade | ||
| Vegetable oil | 1 Tablespoon | |
| Garlic | 2 Teaspoon, minced | |
| Minced ginger | 1 Tablespoon | |
| 3 green onions (including tops), cut into 3-inch pieces | ||
| 1 whole star anise, broken into pieces | ||
| 2 tablespoons hoisin sauce | ||
| Soy sauce | 3 Tablespoon | |
| 1 tablespoon Shao Hsing wine or dry sherry | ||
| Sugar | 2 Teaspoon | |
| Blanching Liquid | ||
| Water | 6 Quart | |
| Honey | 1/3 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| 1/4 cup Shao Hsing wine or dry sherry | ||
| White distilled vinegar | 1/4 Cup (16 tbs) | |
Directions
Preparation Combine dry marinade ingredients in a small bowl and rub on outside of duck.
Place duck in a pan.
Cover and refrigerate for 2 hours.
Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, and green onions and cook, stirring, until fragrant, about 5 seconds.
Add remaining marinade ingredients.
Reduce heat and simmer for 2 minutes.
Let cool, then pour into a 1-cup measure.
Pour marinade into cavity of duck (if head and neck are missing, overlap neck skin and sew it tightly first).
Sew belly opening shut with heavy thread or fasten securely with a skewer.
Combine blanching liquid ingredients in a large pot and bring to a boil.
Blanch duck for 2 minutes.
Lift out, drain, pat dry.
Tie a string around neck or under wings and hang in a cool place until skin is taut and dry, 4 hours to overnight (2 hours if you use an electric fan).
Cooking Preheat oven to 400°F.
Place duck breast side up on a rack in a foil-lined roasting pan.
Roast in preheated oven for 30 minutes.
Turn duck over.
Roast for 20 minutes, brushing with pan drippings.
Turn duck breast side up again and continue to cook for 10 minutes or until skin is richly browned and crispy.
Continue to brush occasionally with pan drippings.
Remove duck from oven and let stand for 10 minutes.
Transfer to a clean pan.
Cut string and let juices from cavity drain into the pan.
Transfer duck to a cutting board and cut into serving-size pieces.
Skim fat from cavity juices, reheat in a small pan, and pour over duck just before serving.
Place duck in a pan.
Cover and refrigerate for 2 hours.
Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, and green onions and cook, stirring, until fragrant, about 5 seconds.
Add remaining marinade ingredients.
Reduce heat and simmer for 2 minutes.
Let cool, then pour into a 1-cup measure.
Pour marinade into cavity of duck (if head and neck are missing, overlap neck skin and sew it tightly first).
Sew belly opening shut with heavy thread or fasten securely with a skewer.
Combine blanching liquid ingredients in a large pot and bring to a boil.
Blanch duck for 2 minutes.
Lift out, drain, pat dry.
Tie a string around neck or under wings and hang in a cool place until skin is taut and dry, 4 hours to overnight (2 hours if you use an electric fan).
Cooking Preheat oven to 400°F.
Place duck breast side up on a rack in a foil-lined roasting pan.
Roast in preheated oven for 30 minutes.
Turn duck over.
Roast for 20 minutes, brushing with pan drippings.
Turn duck breast side up again and continue to cook for 10 minutes or until skin is richly browned and crispy.
Continue to brush occasionally with pan drippings.
Remove duck from oven and let stand for 10 minutes.
Transfer to a clean pan.
Cut string and let juices from cavity drain into the pan.
Transfer duck to a cutting board and cut into serving-size pieces.
Skim fat from cavity juices, reheat in a small pan, and pour over duck just before serving.
Chef
