Name: Roast Duck
Cuisine: China
Ingredients: 2 scallions, washed, dried, both ends trimmed, and halved crosswise; 1 freshly killed (4-to-5-pound) duck; 3 tablespoons white wine; ¾ teaspoon white pepper; 1 tablespoon salt; 1 cinnamon stick, about 3 inches long; 1½ teaspoons chopped fresh coriander; 1 slice ginger, 1 inch thick, slightly smashed; 1 tablespoon sugar; 1 piece star anise

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The Cantonese regard roast duck as a most important preparation, particularly when they entertain. Westerners are perhaps more familiar with Peking Duck, a dish that has become known worldwide, and rightly so. But a well-roasted duck in the Cantonese fashion can be as elaborate to prepare and is as satisfying as any duck from the court of Peking. My version simplifies the traditional method of roasting duck.