Sunday, May 09, 2010

Chinese Roast Duck

1 whole Duck
4 tb Onions, chopped
4 tb Ginger, minced
Cinnamon, ground or just a stick
1 Star anise, broken up
Dark Soy sauce
2 ts Sugar
2 tb Dry sherry
1 tb Salt
2 tb Chinese black vinegar or
2 tb Red wine vinegar


1] Clean duck, removing as much fat from the neck as possible. Rinse and pat dry with paper towels. Tie the neck closed, I used a butchers hook to do this.
2] Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and wine.
3] Bring to a boil and pour into duck. Use another butchers hook to seal up the opening.
4] Rub skin with the salt.
5] Place duck on a rack over a baking tray.
6] Roast in a 425 F oven 30 minutes turning once, pouring off any fat and cooking juices.
7] 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.
8] Take off the butchers hooks and drain the duck.
9} Let the duck stand for 10 minutes while you reduce the filling with any cooking juices.

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