Cantonese Roast Duck

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off duck's wing tips and 2nd joints.
  • Combine bean sauce through anise and rub the inside of the duck with the mixture.
  • Sew the neck and tail openings securely.
  • Bring 6 cups water to a boil.
  • Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water.
  • Pat the duck dry.
  • Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
  • Slip a loop of string around the duck's neck and hang in a dry place overnight.
  • Pre-heat oven to 450°F.
  • Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 6-10 minutes until golden brown.
  • Turn with a towel (NOT a fork).
  • Roast 8-10 minutes longer, making sure the duck does not burn.
  • Reduce heat to 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
  • Reduce heat to 300°F; roast 10 minutes.
  • Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F).
  • Now increase heat to 450°F, remove foil and roast 10 minutes.
  • Remove from oven and serve hot.
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