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
We can follow the history of `recipes` way back into history, certainly as far back into history as the Egyptians, and possibly even further. However, mostly, these early records were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move on, we find a couple of recipe books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are not about the spicy food that is served today, but rather recipes for the types of food on the tables of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like parsley and basil. These new spices and herbs caused an increase in cookery books, the majority of which still exist in private collections. During the following few hundred years, the powerful and rich houses competed to serve the most exotic banquets, and consequentially the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. The arrival of television gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chinese Roast Duck recipe.
