Cantonese Roast Duck
Ingredients
- 1 each duck, about 5 pounds,fresh or frozen
- 1 tbsp salt
- 1 each scallion
- 3 slice fresh ginger
- 1 tbsp light corn syrup
- 2 tbsp water
- 1 tbsp soy sauce
Instructions
- 1
Few sprigs fresh cilantro, for garnish 1.
- 2
Thaw the duck, if frozen.
- 3
Remove any excess fat, and rinse and pat dry with paper towels.
- 4
Rub the entire surface of the duck, inside and out, with the salt.
- 5
Cover and refrigerate for several hours, or, overnight. 2.
- 6
Put the scallion in the cavity and lay the slices of ginger on top of the duck.
- 7
Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove.
- 8
Place a large rack in the roasting pan and bring the water to a boil.
- 9
Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan.
- 10
Place the duck in the casserole and then put the casserole on the rack.
- 11
Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary.
- 12
Save the duck broth to use in soups or stir fry dishes.
- 13
When done, remove the duck from the casserole and place it on a rack to dry. 3.
- 14
Combine the ingredients for the glaze in a small saucepan and bring to a boil.
- 15
With a pastry brush, paint the hot glaze over the surface of the duck.
- 16
Allow duck to dry for 1 hour. 4.
- 17
Preheat the oven to 375F.
- 18
Roast the duck, breast side down, for 20 minutes.
- 19
Turn over and continue to roast for 40 more minutes. 5.
- 20
Transfer duck to a chopping board and allow to cool slightly.
- 21
Using a cleaver, disjoint and cut the duck through the bone into bite size pieces.
- 22
Arrange the pieces on a serving platter, garnish with cilantro and serve.