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Chinese Roast Duck

Updated February 23, 2016
(1 Votes)

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4 servings

Cooking Methodroasting

CostModerate

Moderate

Total Timeunder 4 hours

OccasionFormal Dinner Party

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Taste and Texturecrisp, salty, savory, spiced, sweet, tangy

Ingredients

  • 1 (4- to 5-pound) duck
  • Salt
  • 2 tablespoons chopped onions
  • 2 tablespoons finely chopped celery
  • 1½ teaspoons sugar
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon anise seed
  • 1/3 cup plus 1½ teaspoons light soy sauce
  • 2 cups plus 2 teaspoons water
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 1 teaspoon cornstarch

Instructions

Preheat the oven to 325°F.

Wash the duck and remove excess fat from the body and neck cavities. Rub the inside lightly with salt.

Combine the onion, celery, sugar, cinnamon, anise seed, 1/3 cup of the soy sauce and 1 cup of the water. Bring to the boiling point.

Tie the duck's neck tightly with a string so the sauce will not seep out while cooking. Pour the hot sauce inside the duck. Sew up the vent tightly. Rub the outside of the duck with a little salt. Place breast side up on a rack in a roasting pan. Roast for 20 minutes.

Heat 1 cup water with the honey, vinegar, remaining soy sauce and 1 tablespoon salt. Brush this mixture over the skin of the bird. Continue to cook until the duck is done, about 1½ hours, basting at 20-minute intervals with this sauce.

Remove the duck from the oven. Drain the sauce into a saucepan and thicken it with cornstarch mixed with 2 teaspoons water. Cook until slightly thickened. Serve separately as gravy.

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