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Mahogany Duck




Source of Recipe


Internet


List of Ingredients




1 whole duck (about 5 pounds)

Marinade:
1/2 cup rice wine
1 tablespoon soy sauce

Stuffing
1 teaspoon grated ginger
2 cloves garlic, finely minced
1 medium onion, finely sliced
1 cup bok choy, coarsely chopped
4 mushrooms (****ake, Chinese, etc.)
1/4 cup rice wine
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 tablespoons cooking oil

Glaze
3 tablespoons soy sauce
1 tablespoon hoisin sauce


Recipe



Combine marinade ingredients. Remove giblets from duck and wash thoroughly. Rub the duck with marinade and pour the remainder inside the breast cavity. Marinate in the refrigerator for 2 hours.

Heat the cooking oil in a wok. Saute ginger, garlic and onion until translucent and lightly browned. Add mushrooms and bok choy and saute until tender. Add rice wine, soy sauce and hoisin. Stir until well blended. Remove wok from burner and allow to cool.

Preheat oven to 400 degrees. Fill the breast cavity of the duck with filling. Roast duck on a rack in a roasting pan for approximately 90 minutes (about 20 minutes per pound). When the duck is crispy and golden brown, brush the skin with glaze mixture and roast for 5 minutes more. Remove duck from the oven. Arrange on a serving platter and carve into individual portions.