ROAST
DUCK
Serves
4
This is a simplified version of the Cantonese Roast
Duck, using the steaming method to first remove
the fat. Serve this duck as given here, or use it
in Stir Fried Duck with Gingeror Duck Salad.
1 duck, about 5 pounds,fresh or frozen
1 tablespoon kosher salt
1 scallion
3 slices fresh ginger
Glaze
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigsfresh coriander, for garnish
1. 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, even better, overnight.
2. 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.
3. 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.
4. Preheat the oven to 375_ F. Roast the duck,
breast side down, for 20 minutes. Turn over and
continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow
to cool slightly. Using a cleaver, disjoint and
cut the duck through the bone into bitesize pieces.
Arrange the pieces on a serving platter, garnish
with coriander and serve.
CHINESE FOOD ZONE