Cantonese Roast Duck Recipe

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Main course

Preparation Time:

30 minutes to prepare the duck. 4 to 5 hours hanging time. 30 minutes cooking time.

Cuisine:

Occasion Recipes

Occasion:

Chinese New Year

Equipments:

Mixing bowl, Sharp knife for trimming the duck, Basting brush, Oven gloves, Medium sized saucepan, Needle and thread for stitching, String to tie the neck, ‘S’-shaped hook to hang the duck, Spoon for stirring, Deep tray for boiling water to put in the bot

Skill Level:

Intermediate

Cantonese Roast Duck Ingredients

For the Duck

Duck (4 to 5 pounds) – 1
Rice vinegar – 1 tablespoon
Warm water – ½ pint
Maltose or honey – 4 tablespoons
Red food coloring (optional) – ½ tablespoon

For the Stuffing

Spring onions, chopped – 1 tablespoon
Caster sugar – 1 tablespoon
Yellow bean sauce – 1 tablespoon
Five spice powder – 2 teaspoons
Hoisin sauce – 1 tablespoon
Fresh ginger root, finely chopped – 1 teaspoon
Chinese rice wine or dry sherry – 2 tablespoons
Oil – 1 tablespoon

Cantonese Roast Duck Preparation Method

Clean the bird thoroughly, removing the wings.
Remove all excess fat.
In a pot of boiling water, blanch for a few minutes.
Remove from the water and dry thoroughly.
Rub the bird with salt.
Tie the neck with string.
Prepare the stuffing by boiling all the ingredients in a saucepan with a little oil.
Blend the stuffing ingredients well.
Pour the stuffing into the bird and sew it to close the cavity.
Mix the maltose or honey with vinegar and food coloring,
Coat the duck several times with ¾ of the maltose mixture (leave about ¼ for basting later).
Hang the bird from its feet in an airy place for 4 to 5 hours.
Preheat the oven at 400°F.
Hang the bird in the oven with the neck facing down.
At the bottom of the oven, put a tray of boiling water.
Reduce the heat to 350°F and cook for about 30 minutes.
Baste the bird once or twice with the remaining maltose mixture.