Cantonese Roast Duck Recipe

Cantonese Roast Duck Recipe

Ingredients:

For the Duck:
3 pcs of sliced ginger (fresh)
1 spring onion
1 Tbsp of salt
Whole duck

For the Glaze:
Sprigs of cilantro (fresh)
1 Tbsp. of soya sauce
1 Tbsp of corn syrup (light)
2 Tbsps. of water

Instructions:

Make sure that your duck is thawed. Cut away all the extra fat then rinse the whole duck. Pat the meat dry.

Next, put salt on duck in both inner and outer side. Refrigerate overnight for flavor to seep in for best results. Place spring onions inside cavity of duck then add the ginger slices over it.

Then, pour around 2 inches water onto a flameproof pan for roasting. Use a lidded one. Put setup on stove. Put a rack on your pan. Wait for water until it boils.

Use a casserole that your duck can fit in. Make sure that the cooking pot fits your rack. Steam the mixture for an hour. Make sure to check the level of your water every few minutes.

Add hot water as needed. After cooking, remove duck. Put together glaze ingredients in a saucepan.

Boil then spread glazed on outer part of your cooked duck with the use of a brush. Let duck dry. This can take around 60 min.

Heat oven at 375 degrees Farenheit. Put duck in with the breast part down. Turn after 20 min. Cook for another 40 min.

Let meal cool for a few minutes. Carve duck along the joints. Serve your meal using cilantro as garnish.

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