Free Chinese Recipes

Ingredients

Mixture for Fining:

• 45 ml (3 tablespoons) soy sauce
• 7 ml (1/2 tablespoon) sugar
• 2 slices root ginger, shredded
• 7 ml (1/2 tablespoon) pepper corns
• 3 cloves garlic, coarsely chopped
• 125 ml (1/4 Pint) stock or water
• 7 ml (1/2 tablespoon) brown bean paste
• 7 ml (1/2 tablespoon) star anise
• 2 stalks spring onion, chopped into 1.25 cm (1/2 in) segments
• 15 ml (1 tablespoon) dried tangerine peel

Mixture for Basting:

• 125 ml (1/4 pint) boiling water
• 30 ml (2 tablespoons) honey
• 30 ml (2 tablespoons) soy sauce
• 30 ml (2 tablespoons) vinegar

Serve 8

** Free Chinese Recipes **

Method:

1. Clean the duck and dry it thoroughly with absorbent paper. Rub it inside and out with 10 ml (2 tablespoon salt and hang it up to dry for 2-3 hours.

2. Tie the neck of the duck tightly to close it. Place the bird on a tray or in a bowl, and pour in the filling mixture. Sew the skin up securely so that there is no leakage.

3. In a Cantonese restaurant the ducks are normally hung up to roast, tail-side up. But if the oven is not big enough for the duck to hang vertically, the bird can be roasted on a wire rack over a drip pan containing a little water.

4. Pre-heat the oven to 200°C (400°F)/Gas 6. Brush the duck with the basting mixture, and roast it for 20 minutes. brush it again with the basting mixture and roast it again at 150°C (350°F)/Gas 4 for the next 30 minutes. Brush it again with the basting mixture and roast it at 150°C (300°F)/Gas 2 for a further 30 minutes.

5. Place the duck in a large deep-sided dish or casserole. Cut the strings so that the liquid, filling drains into the dish. Strain the liquid and heat it in a small saucepan.

6. Chop the duck through the bones into large bite-sized pieces. Reassemble it on a serving dish and pour the hot filling liquid over the duck as a sauce. The duck can also be served cold, with sauce.

Note: Cantonese Roast Duck can be seen hanging in the windows of Chinese restaurants all over the world. The duck is filled with liquid and basted several times during roasting. The following quantities of ingredients are for an average 1.8-2.2 kg (4-5 lb) duck.