LOCATION: Recipes >> Asian >> Roast Duck 01
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Roast Duck 01
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Cantonese Roast Duck
1 duck, 4-5 lbs. (1800-2250g)
2 tablespoons wine
1 tablespoon salt
1 green onion, pat flat
2 slices ginger root, pat flat
1/4 teaspoon five-spice powder or pepper
4 toothpicks
4 tablespoons honey
Rub the seasoning in cavity and on skin of duck; marinate at least
30 minutes. Spread onions, ginger root and five-spice powder in
cavity of duck and seal opening with toothpicks.
Use ample hot water to rinse and soak duck about 5 minutes; wipe
dry. Rub honey over skin of duck then hang in a ventilated place
to dry for 3 to 6 hours. Crispiness and color is determined by
dryness. The drier the skin, the crispier and better color it will
be after baking.
Put duck on rack, back side up, then place on middle shelf of oven.
Roast at 350 F - 400 F for 1 hour or until cooked and golden, turn
over during roasting.
Cut roasted duck in pieces; serve with dipping sauce.
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