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Chinese "Roast" Duck




Source of Recipe


e-cookbooks


Recipe Introduction


The only danger is in allowing the cooking to go too far, because the sugar can turn from brown to black in an instant. So when the duck looks perfect, be sure to get it out of the pan. You may not get to hang it in the window, but you'll still love it.


Recipe Link: http://www.e-cookbooks.net

List of Ingredients




1 Duck, 4 - 5 Lbs
    Salt and Pepper to taste
    2 T Rice Wine or Dry Sherry
    3 T Soy Sauce
    1/2 C Brown Sugar
    1 Cinnamon stick, about 3 inches long
    5 or 6 nickle-size slices Ginger
    4 pieces whole Star Anise
    2 Cloves
    1 t Coriander seeds


Recipe



1. Cut duck as you would a chicken, into 6 or 8 serving pieces; discard wing tips, back and neck, or reserve to make stock. Place duck, skin side down, in a 12-inch skillet over high heat and sprinkle it with salt and pepper. When duck begins to sizzle, cover skillet and turn heat to medium. After 15 minutes, turn duck and season skin side. After 15 more minutes, uncover skillet and turn heat to medium-high. Cook duck, turning as necessary, so that it browns nicely on both sides; this will take another 15 minutes or so.

2. Remove duck to a plate and pour off all but a tablespoon of fat; leave any solids in pan. Over medium-high heat, add rice wine and bring to a boil. Add soy sauce and 2 tablespoons water and bring to a boil; stir in remaining ingredients. Once mixture starts bubbling, return duck to skillet and cook, turning it frequently until sauce is thick and duck is well-glazed, 5 to 10 minutes. Remove duck, then scoop solid spices out of sauce. Spoon sauce over duck and serve.