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roasting Asian, Chinese
Chinese Roast Duck Recipe-15258

Photo by: Joseph De Leo
Comments: 0


Yield: 4 servings


  • 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


1. Preheat the oven to 325°F.

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

3. 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.

4. 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.

5. 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.

6. 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.

© 1990 Craig Claiborne

Note from Cookstr's Editors

Nutritional information is based on using a 4 pound duck.


Nutritional Information

Nutrients per serving (% daily value)

1202kcal (60%)
37mg (4%)
8mg (13%)
144mcg RAE (5%)
218mg (73%)
2350mg (98%)
38g (190%)
113g (174%)
7mg (41%)

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