Cantonese Roast Duck
 
1   duck, about 5 pounds,fresh or frozen
1 Tbsp  salt
1   scallion
3 slice  fresh ginger
  glaze
1 Tbsp  light corn syrup
2 Tbsp  water
1 Tbsp  soy sauce
  few sprigs fresh cilantro, for garnish
 
thaw the duck, if frozen. remove any excess fat, and rinse and pat dry 
with paper towels. rub the entire surface of the duck, inside and out, 
with the salt. cover and refrigerate for several hours, or, overnight. 
put the scallion in the cavity and lay the slices of ginger on top of 
the duck. add at least 2 inches of water to a large flameproof roasting 
pan with a lid and put the pan on the stove. place a large rack in the 
roasting pan and bring the water to a boil. choose an oval casserole large 
enough to hold the duck and small enough to fit into the roasting pan. 
place the duck in the casserole and then put the casserole on the rack. 
cover and steam for 1 hour, checking the water level from time to time 
and adding more boiling water if necessary. save the duck broth to use in 
soups or stir fry dishes. when done, remove the duck from the casserole 
and place it on a rack to dry. 
 
combine the ingredients for the glaze in a small saucepan and bring to 
a boil. with a pastry brush, paint the hot glaze over the surface of the 
duck. allow duck to dry for 1 hour. 
preheat the oven to 375f. roast the duck, breast side down, for 20 
minutes. 
turn over and continue to roast for 40 more minutes. 
transfer duck to a chopping board and allow to cool slightly. using a 
cleaver, disjoint and cut the duck through the bone into bite size pieces. 
arrange the pieces on a serving platter, garnish with cilantro and serve. 
 
-- 
(ID: 10178) Mirror: rec.food.recipes: Mon, Nov 3, 2003


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