Ingredients
5 lb duck
4 tbsp onions, chopped
4 tbsp celery, chopped
4 tbsp ginger, minced
1/2 tsp cinnamon, ground
1 each star anise, broken up
1/2 cup soy sauce
2 tsp sugar
2 tbsp dry sherry
1 tbsp salt
1 tbsp soy sauce
1/4 cup honey
2 tbsp chinese black vinegar or
2 tbsp red wine vinegar
Directions
Clean duck, removing as much fat from the neck as posible. Rinse and
pat dry with paper towels. Tie the neck closed.
Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and
wine. Bring to a boil and pour into duck. Sew up the opening. Rub
skin with the salt.
Line a pan with heavy aluninium foil. Place duck breast side up, ona
rack in the pan. Pour 1 cup water into the bottom of the pan to
Reduce smoke. Roast in a 425 F oven 30 minutes turning once. Pour off
the water and fat and prick the skin lightly with a fork. Brush the
duck with honey, vinegar and soy sauce mixture. Reduce the heat to
375F and roast 1 1/2 hours longer or until done, turning several
times and brushing with the basting mixture every half hour.
Snip the threads and drain the duck (reserve the filling as sauce if
desired). Let stand 10 minutes. Cut duck in small pieces and serve
with corriander. Walt
Servings: 8 servings
Chinese Roast Duck Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Duck; Meat; Poultry
The History of Recipes
Experts have traced the existence of recipes far back into distant history, in truth as far back into recorded history as pharonic Egypt, and possibly even further than that. In practice though, these, old cook books were just basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years we find two interesting cookery books which were published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are not about the indian curry that is served today, but rather descriptions of the types of meals on the menus of the upper classes of the period. Over the following few hundred years, the powerful and rich tried to serve the most extravagent meals, and as a result cooks and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. The introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chinese Roast Duck recipe.
