I am searching for Chinese roast duck receipe?

Answer 1

Chinese Roast Duck



5 lb duck
4 tb onions, Chopped
4 tb celery, chopped
4 tb ginger, minced
1/2 ts cinnamon, ground
1 ea star anise, broken up
1/2 c soy sauce
2 ts sugar
2 tb dry sherry
1 tb salt
1 tb soy sauce
1/4 c honey
2 tb Chinese black vinegar or
2 tb red wine vinegar


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.

Answer 2

Peking Duck:

INGREDIENTS
1 (4 pound) whole duck, dressed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions

1/2 cup plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney



DIRECTIONS
Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Answer 3

Chinese Roast Duck

2-3 servings 3 hours 1 hour prep

1 (5 lb) ducklings
2 tablespoons soy sauce
1 garlic clove, minced
1 1/2 teaspoons sugar
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon powdered ginger

Wash and dry duckling.
Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally.
Preheat oven to 350°F.
Roast for 2 hours, turning and basting with drippings occasionally.