Cantonese Roast Duck

Name: Cantonese Roast Duck
Yield: Serves 4 as a Main Course.
Cuisine: China
Ingredients: 1 tablespoon sugar; 8 whole stems Chinese parsley; ¼ cup malt sugar or honey; 1 whole star anise; 1 tablespoon Shaoxing wine or dry sherry; 3 whole scallions, cut into 3-inch sections; 3 slices fresh ginger root; 3 whole garlic cloves, lightly crushed; 2 tablespoons thin soy sauce; ¼ cup chicken broth; 1 teaspoon whole Sichuan peppercorns, roasted; 1 tablespoon bean sauce; 1 tablespoon peanut oil; 1 cup boiling water; 1 whole duck, 5 to 5½ pounds, trimmed and inflated

Preparation info

Serves
4
as a Main Course.

Difficulty
Complex

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Ingredients

Marinade

3 slices fresh ginger root
3 whole garlic cloves, lightly crushed
3 whole sca

Asia
China
Main course

Method

stir-fry the ginger, garlic, and scallions in the oil for a few seconds, then add the remaining marinade ingredients. Reduce the heat and simmer the mixture for 2 or 3 minutes, then pour it into a bowl to cool.
Pour the cooled mar