| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry, Duck, Oriental |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Duck |
| 4 |
tb |
Onions, Chopped |
| 4 |
tb |
Celery, chopped |
| 4 |
tb |
Ginger, minced |
| 1/2 |
ts |
Cinnamon, ground |
| 1 |
|
Star anise, broken up |
| 1/2 |
c |
Soy sauce |
| 2 |
ts |
Sugar |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Salt |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Honey |
| 2 |
tb |
Chinese black vinegar or |
| 2 |
tb |
Red wine vinegar |
INSTRUCTIONS
Clean duck, removing as much fat from the neck as posible. Rinse and pat
dry with paper towels. Tie the neck closed.
Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and wine.
Bring to a boil and pour into duck. Sew up the opening. Rub skin with the
salt.
Line a pan with heavy aluninium foil. Place duck breast side up, ona rack
in the pan. Pour 1 cup water into the bottom of the pan to Reduce smoke.
Roast in a 425 F oven 30 minutes turning once. Pour off the water and fat
and prick the skin lightly with a fork. Brush the duck with honey, vinegar
and soy sauce mixture. Reduce the heat to 375F and roast 1 1/2 hours longer
or until done, turning several times and brushing with the basting mixture
every half hour.
Snip the threads and drain the duck (reserve the filling as sauce if
desired). Let stand 10 minutes. Cut duck in small pieces and serve with
corriander. Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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