| Duck Cantonese Spiced Peking Red Cooked Roast Duck |
| Cantonese Sweet & Sour Duck ~ 3-4 pound duck 2 tsp salt 2 tbsp soy sauce 6 inch section of cucumber 3 tbsp sugar 2½ tbsp vinegar 1 cup large radishes oil for deep frying 1 tbsp cornstarch 1½ tbsp tomatoe purée 1½ tbsp orange juice Preparation: 1. Clean the duck inside and out. Hang it up to dry for 2 hours. ( Place newspaper under the duck to catch the drippings ~ discard) Rub the duck with half the salt and 1 tablespoon of soy sauce. 2. Cut the cucumber into thin slices, and place in a bowl to marinate in 2 tablespoons sugar, 1 tablespoon of vinegar, and 1 tablespoon of the soy sauce. 3. Clean and trim the radishes. Cut down crosswise from the pointed end half-way to the base. Rub each radish piece with salt. (make sure salt goes inside the cut) Cooking: 1. Preheat oven to 400° F. and roast duck for 45 minutes. Put aside to cool. 2. Disjoint the leg/thighs & wings with a sharp cleaver, and cut the body into 4 pieces. 3. Chop the legs/thighs, wings, body quarters into 16-20 pieces, leaving some skin attached to each piece.(note: this is called "double-mahjong" and means 2 times bite size.) 4. Place 4 or 5 pieces in a wire basket, and deep-fry for 3 minutes. Drain and arrange in the center of a large serving dish. Continue deep-frying all the duck. 5. Drain the cucumber, retaining the marinade, and arrange the slices around the duck, alternating with pieces of radish. 6. Blend the cornstarch with 3 tablespoons of water, and add to the marinade, along with the tomato purée, orange juice, and the remainder of the vinegar, sugar, and soy sauce. 7. Mix well, and heat, stirring until the mixture thickens. 8. Spoon the sweet & sour sauce over each piece of duck. Serves 8 |
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