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Roast Drunken Duck

Source of Recipe


From "Martin Yan's Asia" by Martin Yan






List of Ingredients



• -- Marinade and Duck --
  
• 2 tsp soy sauce
  
• 2 tsp dark soy sauce
  
• 1/2 cup white wine or dry sherry
  
• 1/2 tsp salt
  
• 1/2 tsp Chinese five-spice
  
• 1 whole duck (3 to 3-1/2 lb.), cleaned
  
• 8 dried black mushrooms
  
• .
  
• -- Stuffing --
  
• 2 Tbsp cooking oil
  
• 4 slices ginger, each the size of a quarter, julienned
  
• 3 cloves garlic, minced
  
• 2 medium onions, thinly sliced
  
• 1/4 cup shredded bamboo shoots
  
• 2 Tbsp thinly sliced Sichuan preserved vegetable
  
• 1/4 cup white wine
  
• 1 tsp Chinese five-spice
  
• 2 Tbsp dark soy sauce
  
• 1 Tbsp hoisin sauce or char siu sauce
  
• .
  
• -- Glaze --
  
• 2 Tbsp dark soy sauce
  
• 1 Tbsp hoisin sauce
  






Instructions



1. Getting Ready:
   Combine marinade ingredients (soy sauce, dark soy sauce, white wine, salt and Chinese five-spice) in a bowl. Rub duck inside and out with marinade. Cover and refrigerate for 2 hours.
   
   Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems; thinly slice caps.
   
   
2. Prepare Stuffing:
   Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and garlic; cook, stirring, until fragrant, about 10 seconds. Add onions and stir-fry for 1 minute. Add mushrooms, bamboo shoots and preserved vegetable; stir-fry for 2 minutes. Add wine, five-spice, soy sauce and hoisin sauce; cook for 1 minute. Let cool. Place stuffing inside duck; use skewers to close.
   
   
3. Cooking:
   Preheat the oven to 400° F. Place duck, breast-side up, on a rack in a roasting pan. Bake until meat is no longer pink when cut near bone, 1 to 1-1/2 hours.
   
   Increase heat to 475° F. Combine glaze ingredients in a bowl. Brush glaze over duck. Bake until skin is richly glazed, 5 to 7 minutes.
   
   Makes 4 to 6 servings.