Cantonese Roast Duck
- 1 (5 pound) duck, fresh or frozen
- 1 tablespoon salt
- 1 scallion
- 3 slices fresh ginger
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1 tablespoon soy sauce
- Few sprigs fresh cilantro (for garnish)
- 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 flame-proof 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.
- Heat the oven to 375 degrees F. 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, then
garnish with cilantro and serve.
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