Cantonese Roast Duck Recipes

Steps:

• 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.