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Cantonese roast duck
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Duck, Ethnic, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Duckling rubbed inside and | | | -out with 2 tablespoon salt | | 2
| tbsp | Sherry | | 2
| tbsp | Hoisin sauce | | 2
| tbsp | Dark corn syrup | | 1
| tsp | Five spice powder | | 1
| tbsp | Ground brown bean sauce |
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Procedures:
| 1 | Rub duck inside and out with salt and refrigerate overnight. | | 2 | Mix remaining ingredients and rub on duck inside and our until used up. | | 3 | Preheat oven to 300 degrees. | | 4 | Place duck on rack, breast side up, in pan with 1 inch of water. | | 5 | Roast 1 hour, turn duck over, roast 1 hour more. | | 6 | Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. | | 7 | Remove from pan and cool. | | 8 | To serve, carve in the chinese manner, bones and all. | | 9 | Or carve as you would poultry. | | 10 | If carved chinese style, the duckling may be wrapped in foil after carving and frozen. | | 11 | Reheat in foil in 300 degree oven for 30 minutes. |
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