Cantonese Roast Duck Recipe

Ingredients

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

We can trace the history of `recipes` back into ancient history, in fact as far back into history as ancient Egypt, and maybe even further. In practice though, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing meals.

Progressing into Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were separated into starters, main course and desserts, something that is very familiar to us today. He also recounts how the Roman cooks used a good variety of spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida.

For the next few years, the rich families of the West strove to serve up the most exotic meals, and as a result chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them.

By the advent of the twentieth century, cooking publications were greatly in demand mostly as a result of increased literacy, increased leisure time and a general increase in wealth.

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We hope you enjoy this Cantonese Roast Duck recipe.

 


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