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Cantonese Roast Duck Recipes

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Cantonese Roast Duck Recipes


1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger


1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish


1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry
    with paper towels. Rub the entire surface of the duck, inside and out,
    with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of  the duck.
    Add at least 2 inches of water to a large flameproof roasting pan with a lid
   and put the pan on the stove. Place a large rack in the roasting pan and boil
   water. Choose an oval casserole large enough to hold the duck and small
   enough to fit into the roasting pan.Place the duck in the casserole and then
   put the casserole on the rack. Cover and steam for 1 hour, checking the water
   level from time to time and adding more boiling water if necessary. Keep the duck
   broth to use in soups or stir fry dishes. When done, remove the duck from the
   casserole and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With
    a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 inutes. Turn over and
    continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and
    cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter,
    garnish with cilantro and serve.

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