Cantonese Roast Duck
Yield
6 servingsPrep
20 minCook
90 minReady
10 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duckling
rubbed inside and out with 2 tablespoons salt |
* |
| 2 | tablespoons |
sherry
|
|
| 2 | tablespoons |
hoisin sauce
|
|
| 2 | tablespoons |
corn syrup, dark
|
|
| 1 | teaspoon |
chinese five spice powder
|
*
|
| 1 | tablespoon |
brown bean sauce
ground |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duckling
rubbed inside and out with 2 tablespoons salt |
* |
| 3E+1 | ml |
sherry
|
|
| 3E+1 | ml |
hoisin sauce
|
|
| 3E+1 | ml |
corn syrup, dark
|
|
| 5 | ml |
chinese five spice powder
|
*
|
| 15 | ml |
brown bean sauce
ground |
* |
Directions
Rub duck inside and out with salt and refrigerate overnight.
Mix remaining ingredients and rub on duck inside and out until used up.
Preheat oven to 300℉ (150℃).
Place duck on rack, breast side up, in pan with 1 inch of water.
Roast 1 hour, turn duck over, roast 1 hour more.
Turn duck breast side up, increase heat to 350℉ (180℃) F and roast 30 minutes.
Remove from pan and cool.
To serve, carve in the chinese manner, bones and all or carve as you would poultry.
If carved chinese style, the duckling may be wrapped in foil after carving and frozen.
Reheat in foil in 300℉ (150℃) oven for 30 minutes.
