Cantonese Roast Duck Recipe

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Cantonese Roast Duck 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

A Recipe for
Cantonese Roast Duck

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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Cantonese Roast Duck

Correct Behavior Food for thought is no substitute for the real thing.
Walt Kelly

Cantonese Roast Duck Directions

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

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Cantonese Roast Duck Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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