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Liquid-Filled Roast Duck |
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Serves: 6
Print this Recipe
1 duck (4 to 5 pounds)
Liquid-Filled Roast Duck: Filling Mixture A
Liquid-Filled Roast Duck: Basting Mixture A
1. Wipe duck with a damp cloth. Dry with paper toweling. Hang bird in a cool, airy place 1 to 2 hours, or until its skin is dry.
2. Rub duck lightly, inside and out, with soy sauce or salt.
3. Tie neck of duck tightly with string to close it off. (The packaged duck in supermarkets cannot be used for this recipe: its head and neck must be intact.) Place bird tail-side up in a deep bowl and pour into its cavity any of the filling mixtures (A through H) (from the Edit Tap, click to open recipe and follow instructions).
4. Sew up the cavity securely or skewer so that the mixture cannot leak out. Meanwhile preheat oven to 400 degrees.
5. Place duck on a rack over a drip pan containing several inches of water. Roast 20 minutes; then pour off fat. Reduce heat to 350 degrees and roast until done, allowing about 25 minutes per pound. During the last 30 minutes of roasting, reduce heat to 300 degrees. (Add water to drip pan as it evaporates.) Throughout roasting, baste duck at 20-minute intervals with any of the Liquid-Filled Roast Duck: Basting Mixtures.
6. Let duck cool slightly. Then place in a bowl and snip threads or unskewer so liquid will drain into bowl. Bone duck and cut in 1- by 2-inch sections (each with some skin). Strain liquid and reheat. Pour over duck and serve hot; or serve duck cold without sauce.
NOTE: This dish, called Cantonese Roast Duck, can also be purchased whole or in pieces at Chinese food stores. When buying, always ask for some of the liquid filling or "juice," which is delicious.
VARIATION:
* Instead of basting, combine 1/2 cup soy sauce and 1/4 cup honey and pour over duck 6 times or more to coat before roasting.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
*Duck
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Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Filling Mixture A
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
Liquid-Filled Roast Duck: Filling Mixture B
Liquid-Filled Roast Duck: Filling Mixture C
Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
Liquid-Filled Roast Duck: Filling Mixture G
Liquid-Filled Roast Duck: Filling Mixture H
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