CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Cantonese |
Poultry |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
Wipe duck with a damp cloth. Dry with paper toweling. Hang bird in a
cool, airy place 1 to 2 hours, or until its skin is dry. Rub duck
lightly, inside and out, with soy sauce or salt. Tie neck of duck
tightly with string to close it off. (The packaged duck in
supermarkets cannot be used for this recipe: its head and neck must be
intact.) Place bird tail-side up in a deep bowl and pour into its
cavity any of the filling mixtures listed below. Sew up the cavity
securely or skewer so that the mixture cannot leak out. Meanwhile
preheat oven to 400 degrees. Place duck on a rack over a drip pan
containing several inches of water. Roast 20 minutes; then pour off
fat. Reduce heat to 350 degrees and roast until done, allowing about
25 minutes per pound. During the last 30 minutes of roasting, reduce
heat to 300 degrees. (Add water to drip pan as it evaporates.)
Throughout roasting, baste duck at 20-minute intervals with any of the
basting mixtures below. Let duck cool slightly. Then place in a bowl
and snip threads or unskewer so liquid will drain into bowl. Bone duck
and cut in 1- by 2-inch sections (each with some skin). Strain liquid
and reheat. Pour over duck and serve hot; or serve duck cold without
sauce. NOTE: This dish, called Cantonese Roast Duck, can also be
purchased whole or in pieces at Chinese food stores. When buying,
always ask for some of the liquid filling or "juice," which is
delicious. MIXTURES FOR FILLING: Combine 2 scallion stalks, cut in
1-inch sections; 1 teaspoon sugar, 1 teaspoon salt and 1 cup water,
heated. Combine in a saucepan 1 garlic clove and 2 slices fresh ginger
root, both minced; 2 scallion stalks, cut in 1/2-inch sections; 1
teaspoon salt, 2 teaspoons sugar, 2 tablespoons sherry and 2
tablespoons soy sauce. Add 1 cup stock or water. Bring to a boil.
Combine in a saucepan 1 tablespoon brown bean sauce, mashed; 2 garlic
cloves, crushed; 1 scallion stalk, minced; 4 tablespoons soy sauce, 2
teaspoons sugar, 1/2 teaspoon cinnamon and 2 cups water. Bring to a
boil. Combine in a saucepan 2 cloves garlic and 2 slices fresh ginger
root, both crushed; 1 tablespoon salt cabbage and 1 piece tangerine
peel (both soaked); 1 tablespoon brown bean sauce, mashed; 1
tablespoon sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 1
teaspoon salt, 1 teaspoon honey and 2 cups stock. Bring to a boil.
Combine in a saucepan 2 or 3 cloves garlic and 2 or 3 slices fresh
ginger root, both crushed; 1 cup water, 1 cup sherry, 2 tablespoons
soy sauce, 1 tablespoon oil and 2 teaspoons sugar. Simmer, covered, 15
minutes. Heat 1 tablespoon oil. Add 1 garlic clove and 1 scallion
stalk, both minced; 1/2 teaspoon ground star anise, and 1 teaspoon
Szechwan peppercorns. Stir-fry 1 to 2 minutes. Add 2 cups water, bring
to a boil, then simmer, covered, 5 minutes. Stir in 2 tablespoons soy
sauce, 2 tablespoons sherry and 1 teaspoon sugar. Heat 1 tablespoon
oil. Add 2 garlic cloves, crushed; 4 scallion stalks and 1 or 2 slices
fresh ginger root, both minced. Stir-fry 1 to 2 minutes. Add 1 cup
water and bring to a boil. Stir in and heat 3/4 cup soy sauce, 1
tablespoon sugar, 2 tablespoons sherry, 1 teaspoon salt, and a dash of
pepper. Heat 1 tablespoon oil. Add 4 tablespoons scallions and 4
tablespoons celery stalk, both minced; stir-fry 2 minutes. Add 2 cups
water and bring to aboil. Stir in 1/2 cup soy sauce, 1 tablespoon
sugar, 1 clove star anise and 1/2 teaspoon cinnamon. MIXTURES FOR
BASTING: Combine 2 cups boiling water, 1/4 cup honey, 2 tablespoons
vinegar, 1 tablespoon soy sauce. Combine 2 cups boiling water, 1/2 cup
honey and 1/4 cup soy sauce. NOTE: Instead of basting, combine 1/2
cup soy sauce and 1/4 cup honey and pour over duck 6 times or more to
coat before roasting. From <The Thousand Recipe Chinese Cookbook>,
ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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