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
A Recipe for
Cantonese Roast Duck
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This Recipe for Cantonese Roast Duck is one of thousands in the Recipes-to-go Meat Cookbook.
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
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| Jackie Gleason |
He who eats alone chokes alone. |
| Proverb |
This is a recipe for Cantonese Roast Duck from the recipe cookbook of Recipes-to-go (Meat)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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Food Tip |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Rub duck inside and out with salt and refrigerate overnight. Mix
remaining ingredients and rub on duck inside and our until used up.
Preheat oven to 300 degrees. 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 degrees 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 degree oven for 30 minutes.
Serves: 6
Cantonese Roast Duck Recipe brought to you by Recipes To-Go