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Chinese Roast Duck

Cuisine: Chinese
Type: Chicken, Poultry
Serves: 8 people

Recipe Ingredients

5 lbs 2270g / 80ozDuck
4 tablespoons 60mlOnions - chopped
4 tablespoons 60mlCelery - chopped
4 tablespoons 60mlGinger - minced
1/2 teaspoon 2.5mlCinnamon - ground
1   Star anise - broken up
1/2 cup 118mlSoy sauce
2 teaspoons 10mlSugar
2 tablespoons 30mlDry sherry
1 tablespoon 15mlSalt
1 tablespoon 15mlSoy sauce
1/4 cup 59mlHoney
2 tablespoons 30mlChinese black vinegar or
2 tablespoons 30mlRed 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.

Elizabeth Powell


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