Cantonese Roast Duck
Cantonese Roast Duck
1 (5 pound) duck, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze
1 tablespoon light corn syrup
2 Tbspwater
1 tablespoon soy sauce
Few sprigs fresh cilantro (for garnish)
Thaw the duck, if frozen
Remove any excess fat, & rinse & pat dry with paper towels
Rub the entire surface of the duck, inside & out, with the salt
Cover & refrigerate for several hrs or overnight
Put the scallion in the cavity & lay the slices of ginger on top of the duck
Add at least 2 inches of water to a large flame-proof roasting pan with a lid & put the pan on the stove
Place a large rack in the roasting pan & bring the water to a boil
Choose an oval casserole large enough to hold the duck & small enough to fit into the roasting pan
Place the duck in the casserole & then put the casserole on the rack
Cover & steam for 1 hour, checking the water level from time to time & 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 & place it on a rack to dry
Combine the ingredients for the glaze in a small saucepan & 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 375 deg F
Roast the duck, breast side down, for 20 min
Turn over & continue to roast for 40 more min
Transfer duck to a chopping board & allow to cool slightly
Using a cleaver, disjoint & cut the duck through the bone into bite-size pieces
Arrange the pieces on a serving platter, then garnish with cilantro & serve
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