| Duck Cantonese Spiced Peking Red Cooked Roast Duck |
| Cantonese Roast Duck ~ Many people enjoy Chinese dishes, how many more would enjoy the cuisine of China if they would only try some of the dishes that are not so well known? 4-5 pound duck 2 tbsp vegetable oil 1 tbsp salt 1¼ cups water Group 1 2 scallions, cut into 1-inch pieces 2 cloves garlic, crushed 3 tbsp chopped onion 1½ tbsp chopped fresh coriander (cilantro) 2 tsp star anise 1 tsp peppercorns Group 2 2 tbsp sherry 2 tbsp soy sauce 2 tsp sugar Group 3 3 tbsp honey 1 tbsp vinegar ¾ cup boiling water Group 4 2 tbsp cornstarch 1 tbsp water ¼ tsp MSG (monosodium glutamate)(optional) ~~~~~ cooking twine skewers Preparation: 1. Pre-heat oven to 400° F. 2. Clean the duck inside and out, then wipe dry. Tie the neck tightly with cooking twine, then hang to dry for 2 hours. After drying rub with salt inside and out. 3. Heat the oil in a saucepan, then add Group 1, stir-fry over medium heat for 2 minutes, then add 1¼ cups of water; bring to a boil and simmer gently for 5-6 minutes. 4. Add Group 2 and blend well. Pour this mixture into the cavity of the duck, sew up carefully with twine and skewers so the liquid will not come out. 5. Mix Group 3. Cooking: 1. Roast duck in pre-heated oven for 10 minutes. Baste thoroughly with Group 3. Reduce oven temperature to 350° F and roast for 1 hour; basting every 30 minutes. 2. Reduce heat again, to 325° F; continue to roast for an additional 20 minutes. 3. Allow duck to cool slightly, remove strings, pour liquid into a small saucepan. 4. Stir cornstarch into 1 tbsp water, then add to the sauce. Heat the sauce until it thickens, serve on the side. 5. To serve, carve or chop duck, serve in a well heated deep dish. |
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