Roast Duck Cantonese Style Recipe
Ingredients
| Oven-ready duckling - One 4 1/2 lb (2 kg) | ||
| Salt | 2 Teaspoon | |
| Maltose or honey - 4 tablespoons | ||
| Rice vinegar | 1 Tablespoon | |
| Red food coloring | 1/2 Teaspoon | |
| Warm water | 1/2 Pint | |
| Oil | 1 Tablespoon (For the stuffing:) | |
| Spring onions | 1 Tablespoon, finely chopped (For the stuffing:) | |
| Root ginger | 1 Teaspoon, finely chopped (For the stuffing:) | |
| Caster sugar | 1 Tablespoon (For the stuffing:) | |
| Chinese rice wine - 2 tablespoons | ||
| Yellow bean sauce - 1 tablespoon | ||
| Hoi sin sauce | 1 Tablespoon (For the stuffing:) | |
| Five spice powder | 2 Teaspoon (For the stuffing:) | |
Directions
GETTING READY
1. Preheat the oven to 200°C/400°F/Gas 6.
2. To prepare the duck clean it well and remove the wing tips and the lumps of fat from inside the vent.
3. In a pot of boiling water blanch for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.
MAKING
4. To make the stuffing in a saucepan, heat the oil, add all the ingredients, bring to the boil and blend well.
5. Pour the mixture into the cavity of the duck and sew it up securely.
6. In warm water, dissolve the maltose or honey with vinegar and red coloring (if using).
7. 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 4-5 hours.
8. In the oven hang the duck head down on the top rack and place a tray of boiling water at the bottom of the oven.
9. Reduce the heat to 180°C/350°F/Gas 4, after 25 minutes or so and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.
10. Let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy.
SERVING
11. Chop the duck into bite-size pieces, then serve hot or cold with the gravy poured over it.
1. Preheat the oven to 200°C/400°F/Gas 6.
2. To prepare the duck clean it well and remove the wing tips and the lumps of fat from inside the vent.
3. In a pot of boiling water blanch for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.
MAKING
4. To make the stuffing in a saucepan, heat the oil, add all the ingredients, bring to the boil and blend well.
5. Pour the mixture into the cavity of the duck and sew it up securely.
6. In warm water, dissolve the maltose or honey with vinegar and red coloring (if using).
7. 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 4-5 hours.
8. In the oven hang the duck head down on the top rack and place a tray of boiling water at the bottom of the oven.
9. Reduce the heat to 180°C/350°F/Gas 4, after 25 minutes or so and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.
10. Let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy.
SERVING
11. Chop the duck into bite-size pieces, then serve hot or cold with the gravy poured over it.
Chef
