Cantonese Roast Duck
Cantonese version of roast duck from the southern part of China. It has the crackling-crisp skin that comes from air drying the duck prior to roasting but it is moister and savory from the liquid marinade that flavors the duck from the inside as it roasts.
- 1 duck, about 5 pounds, 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 drywith 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 ofthe duck. Add at least 2 inches of water to a large flameproof roastingpan with a lid and put the pan on the stove.
- Place a large rack in theroasting pan and bring the water to a boil.
- Choose an oval casserole largeenough 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 timeand adding more boiling water if necessary. Save the duck broth to use insoups or stir fry dishes. When done, remove the duck from the casseroleand place it on a rack to dry.
- Combine the ingredients for the glaze in a small saucepan and bring toa boil. With a pastry brush, paint the hot glaze over the surface of theduck. 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 acleaver, disjoint and cut the duck through the bone into bite size pieces.
- Arrange the pieces on a serving platter, garnish with cilantro and serve.
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