CANTONESE ROAST DUCK
Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight.
Provided by echo echo
Categories Whole Duck
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut off duck's wing tips and 2nd joints.
- Combine bean sauce through anise and rub the inside of the duck with the mixture.
- Sew the neck and tail openings securely.
- Bring 6 cups water to a boil.
- Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water.
- Pat the duck dry.
- Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
- Slip a loop of string around the duck's neck and hang in a dry place overnight.
- Pre-heat oven to 450°F.
- Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 6-10 minutes until golden brown.
- Turn with a towel (NOT a fork).
- Roast 8-10 minutes longer, making sure the duck does not burn.
- Reduce heat to 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
- Reduce heat to 300°F; roast 10 minutes.
- Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F).
- Now increase heat to 450°F, remove foil and roast 10 minutes.
- Remove from oven and serve hot.
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Sudesh Poudel
[email protected]This Cantonese roast duck recipe is a must-try for any duck lover. The duck was cooked to perfection, with a crispy skin and moist meat. The sauce was also delicious. Highly recommend!
LALA G
[email protected]I'm a beginner cook and this recipe was easy to follow. The duck turned out great! The meat was tender and juicy, and the skin was crispy. Will definitely make this again.
Marcy Thorpe
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The duck was absolutely delicious and the crispy skin was perfection. Will definitely make this again for special occasions.
Siluni Damsarani
[email protected]I've tried many roast duck recipes, but this one is by far the best. The duck was tender and moist, and the crispy skin was out of this world. Highly recommend!
Gamaliel Rodriguez
[email protected]This recipe is a keeper! The duck was flavorful and juicy, and the skin was crispy without being too greasy. I'll definitely be making this again.
death notekai
[email protected]I made this dish for a dinner party and it was a huge hit! The duck was cooked perfectly and the sauce was delicious. Everyone raved about it.
Rehan Asdfass
[email protected]I'm not much of a cook, but this recipe was surprisingly easy to follow. The duck turned out amazing! My friends couldn't get enough of it. Thanks for sharing!
Shahriar Rehan
[email protected]This is the best roast duck recipe I've tried. The duck was tender, juicy, and flavorful. The crispy skin was the highlight of the dish. Will definitely make this again for special occasions.
Ariana Raz
[email protected]As an avid duck enthusiast, I was skeptical at first, but this recipe exceeded my expectations. The duck was cooked to perfection, with a crispy skin and moist meat. Five stars!
Noob Ez
[email protected]Followed the recipe to the T and the duck came out perfectly. The meat was succulent and the skin was crispy. Will definitely be making this again!
Ahmad White
[email protected]This Cantonese roast duck recipe is a game-changer! The duck turned out incredibly tender and juicy, with a crispy and flavorful skin. My family devoured it in minutes. Highly recommend!