Title: Cantonese Roast Duck
Categories: Poultry
Yield: 6 Servings
| 1 | | Duckling rubbed inside and out with 2 tablespoon salt |
| 2 | tb | Sherry |
| 2 | tb | Hoisin sauce |
| 2 | tb | Dark corn syrup |
| 1 | ts | Five spice powder |
| 1 | tb | Ground brown bean sauce |
Rub duck inside and out with salt and refrigerate overnight. Mix remaining
ingredients and rub on duck inside and our until used up. Preheat oven to
300 degrees. Place duck on rack, breast side up, in pan with 1 inch of
water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast
side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan
and cool. To serve, carve in the chinese manner, bones and all. Or carve as
you would poultry. If carved chinese style, the duckling may be wrapped in
foil after carving and frozen. Reheat in foil in 300 degree oven for 30
minutes.