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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 400�F. 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.