Roast Duck Chinese Style Recipe
By Simbooker September 24th, 2013
This Recipe was updated on the September 24th 2015
Files & Tags: recipes, index, duck, chinese & chinese american, asian, soy sauce
THIS IS MY NUMBER 1, MY FAVOURITE DISH
I know some people, who have never eaten a Duck in their life. I may have a lot of complaints in life, but I feel a little lucky for the fact I've eaten well, at least up until now. I've eaten so much Duck that I'm surprised I'm not quacking. Eating Duck has been nothing but a pleasure and a privilege. I feel it's an honour. And If I never got the chance to eat a Duck again, I would still be appreciative of having the experience of eating this great bird.
My favourite Duck Dish is
CantoneseStyle Roast Duck.
My favourite Duck Dish is
CantoneseStyle Roast Duck.
I'm one of those people who walks through China town, ogling at the Ducks hanging from the window. I can eat a whole Duck by myself.
Cantonese Style Roast Duck paired with special fried rice, is my favourite dish to eat on planet earth, and Peking Duck is great with pancakes.
Cantonese Style Roast Duck paired with special fried rice, is my favourite dish to eat on planet earth, and Peking Duck is great with pancakes.
RECIPE AND INGREDIENTS
UPDATED RECIPE
1. Wash and pat dry
2. Sprinkle the Duck all over with 1 tsb of Salt,
including the cavity,the bottom and the top.
3. Whisk Together: 3 tbs Hoisin Sauce, 1 + 1/2 tbs of Sherry, 3 tsp of Sugar,
3 tbs of Garlic Powder, 3 tbs of Onion Powder, Half 1/2 tsp of Chinese 5 spice powder, 3 tbs of Annatto Oil, At least 4 tbs of Dark Amoy Soy Sauce,
1 tsp Black Pepper, 3 tbs of honey or golden syrup. Pour this into the cavity and add 1 whole garlic sliced down centre and 1 whole onion sliced down centre, seal the cavity to prevent leakage
4. Fan Dry skin for half an hour to 1 hour, then roast in oven for 70 to 90 minutes turn half way
on both sides, finishing in extra time skin side up
When done, remove from the oven and check to see if the duck is cooked with a long knife or a skewer. I like to test the leg. Stick the skewer in as far as it will go, if the juices run clear
it's cooked, if not, cook for another ten minutes or until it's done.
Brush the duck with Maple Syrup or Honey, this gives it a nice sheen and taste. Leave the Duck to sit for half an hour before carving.
it's cooked, if not, cook for another ten minutes or until it's done.
Brush the duck with Maple Syrup or Honey, this gives it a nice sheen and taste. Leave the Duck to sit for half an hour before carving.