Recipe ingredients
- 1 duck, about 5 pounds, fresh or frozen
- 1 tablespoon salt
- 1 scallion
- 3 slices fresh ginger
- Glaze:
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1 tablespoon soy sauce
- Few sprigs fresh cilantro, for garnish
Recipe method
- Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels.
- Rub the entire surface of the duck, inside and out, with the salt.
- Cover and refrigerate for several hours, or, overnight.
- Put the scallion in the cavity and lay the slices of ginger on top of the duck.
- Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove.
- Place a large rack in the roasting pan and bring the water to a boil.
- Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan.
- Place the duck in the casserole and then put the casserole on the rack.
- Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary.
- Save the duck broth to use in soups or stir fry dishes.
- When done, remove the duck from the casserole and place it on a rack to dry.
- Combine the ingredients for the glaze in a small saucepan and bring to a boil.
- With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
- Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.
- Turn over and continue to roast for 40 more minutes.
- Transfer duck to a chopping board and allow to cool slightly.
- Using a cleaver, disjoint and cut the duck through the bone into bite size pieces.
- Arrange the pieces on a serving platter, garnish with cilantro and serve.
Other chinese recipes:
Cantonese roast duck recipe
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