1 duckling rubbed inside and out with, 2 tablespoon salt
2 tbsp sherry
2 tbsp hoisin sauce
2 tbsp dark corn syrup
1 tsp five spice powder
1 tbsp ground brown bean sauce
Directions
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.
Servings: 6 servings
Cantonese Roast Duck Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
Written recipes as a concept can be observed way back into history, in fact as far back into history as early Egypt, and possibly even further than that. Having said that, in the main part, these old records were just very basic hieroglyphic or cunieform recipes for preparing food.
Continuing our culinary historical journey, there were a couple of books which appeared in the 14th Century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that is familiar to us all today, but instead accounts of the types of meals eaten by the upper classes. When we get to the twentieth century, cookery publications are greatly in demand mostly as a result of more people being able to read, people having more free time and having more money to spend. |
We hope you enjoy this Cantonese Roast Duck recipe.
