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Cantonese Roast Duck




Source of Recipe


This recipe comes from Mai Leung


List of Ingredients




1 fresh 5-pound duckling: remove fat in cavity, rinse duck and pat dry
14 cups water
4 tbsp honey
4 slices fresh ginger, each as big and thick as a quarter
1/2 cup white vinegar
1/2 cup dry Sherry

Stuffing:
(Mix in a bowl)
2 tsp sugar
1 1/2 tsp salt
1/2 tsp five-fragrance powder
1 tbsp minced garlic
2 tsp minced, soaked dried tangerine peel (optional)
2 tbsp rice wine or dry Sherry
2 tbsp water
1 tbsp ground bean sauce

about 1 tbsp thin soy sauce
about 2 tsp sugar to taste

Recipe




Scald duck according to directions for scalding. Hang it in an airy, cool place to dry for at least 8 hours. Stuff duck then, sew up the cavity with skewer. Place a big roasting pan, containing an inch of water, on the bottom of a gas oven or on the lowest rack of an electric oven to catch the drippings and prevent them from burning. Preheat oven to 400ºF. Put duck directly on oven rack with breast side up. (If a gas oven, put duck on middle rack. If electric, put duck on upper rack.) Roast for 1 1/2 hours. Remove duck and put on a chopping board. Remove skewer and thread. Scoop out stuffing (mostly sauce) and put in a small saucepan. Measure 1/2 cup of the drippings (avoiding the grease) and mix with the stuffing. Add soy sauce and sugar to correct taste. Heat sauce over low heat until it comes to a boil. Cover and simmer over very low heat. Carve and slice duck. Put on a platter. Pour sauce over duck. Serve hot.