Aromatic Roast Duck: The Best Aromatic Roast Duck Recipe from Cook'n

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	Aromatic Roast Duck

Serves: 6

Print this Recipe

   1 piece dried tangerine peel
   1 duck (4 to 5 pounds)
   1 clove garlic
   1 stalk scallions
   2 or 3 slices fresh ginger root
   1/2 cup soy sauce
   2 tablespoons sherry
   1/2 tablespoon soybean paste
   1 teaspoon sugar
   5 tablespoons peanut oil

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1. Soak tangerine peel. Preheat oven to 350 degrees.

2. Wipe duck inside and out with a damp cloth; then dry with paper toweling. Sew up or skewer its neck opening. Place duck tail-side up in a deep bowl.

3. Mince garlic, scallion, ginger root and soaked tangerine peel. Combine with soy sauce, sherry, soybean paste and sugar. Pour mixture into duck cavity. Sew up the cavity securely or skewer.

4. Brush duck with oil. Place on a rack over a drip pan containing several inches of water. Roast until done (about 25 minutes per pound), brushing duck with oil at 15-minute intervals. (Add more water to drip pan as it evaporates.)

5. Let duck cool; then chill. Bone and cut in bite-size pieces (each with some skin). Serve cold.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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