Chinese Roast Duck

Recipe Ingredients

5 lbs	2270g / 80oz	Duck
4 tablespoons	60ml	Onions - chopped
4 tablespoons	60ml	Celery - chopped
4 tablespoons	60ml	Ginger - minced
1/2 teaspoon	2.5ml	Cinnamon - ground
1		Star anise - broken up
1/2 cup	118ml	Soy sauce
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Dry sherry
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Soy sauce
1/4 cup	59ml	Honey
2 tablespoons	30ml	Chinese black vinegar or
2 tablespoons	30ml	Red wine vinegar

Recipe Instructions

Clean duck, removing as much fat from the neck as possible. Rinse and pat dry with paper towels. Tie the neck closed.

Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and wine. Bring to a boil and pour into duck. Sew up the opening. Rub skin with the salt.

Line a pan with heavy aluminum foil. Place duck breast side up, on a rack in the pan. Pour 1 cup water into the bottom of the pan to Reduce smoke. Roast in a 425 F oven 30 minutes turning once. Pour off the water and fat and prick the skin lightly with a fork. Brush the duck with honey, vinegar and soy sauce mixture. Reduce the heat to 375F and roast 1 1/2 hours longer or until done, turning several times and brushing with the basting mixture every half hour.

Snip the threads and drain the duck (reserve the filling as sauce if desired). Let stand 10 minutes. Cut duck in small pieces and serve with coriander.

Source:
Elizabeth Powell

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