Crispy Cantonese Roast Whole Duck, a very popular and delicious dish as well as Peking duck in Chinese cuisine; it is a duck with shining skin and seen hanging in the widows of some restaurants, and normally as fast food with cooked white rice.
- 1 duck (4 lb.)
- 2 tsp salt
- 4 tbsp maltose or honey
- 1 tbsp rice vinegar
- 280 ml warm water
- 1 tbsp oil
- 2 tbsp Chinese rice wine/dry sherry
- 1 tbsp yellow bean sauce
- 1 tbsp hoisin sauce
- 1 tbsp scallion, chopped
- 1 tsp ginger root, chopped
- 1 tbsp caster sugar
- 2 tsp five-spice powder
- Remove the duck wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes.
- Remove and place on a rack and dry thoroughly, then rub the duck with salt and tie the neck tightly with string.
- Heat oil in a saucepan, add all marinade ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.
- In a medium size mixing bowl, dissolve the maltose or honey with vinegar in warm water,
- Brush the mixture all over the duck again and again to give it several coatings.
- Hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 – 5 hours.
- Preheat the oven to 400 degrees F. Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven.
- Reduce the heat to 350 degrees F. after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once.
- Remove and let the duck cool down a little, then remove the string and pour out the liquid stuffing.
- Chop the duck into bite-sized pieces, and then serve hot or cold with the cucumber and boiled vegetables
- Serve this Cantonese Roast duck with flour tortillas would be wonderful if you have them available.