Cantonese Fire Duck

Name: Cantonese Fire Duck (廣東火鴨)
Yield: It may be served as a main course for 4
Cuisine: Chinese
Ingredients: 2 tablespoons minced fresh coriander or parsley; 1 duck, about 5 to 6 pounds; 2 tablespoons oil; 2 quarts boiling water; 2 tablespoons malt sugar or honey; ¼ cup water or stock; 2½ teaspoons sugar; ¼ teaspoon salt; 1 tablespoon bean paste; 2 tablespoons light soy sauce; 1 tablespoon dry sherry; 1 or 2 large cloves garlic, peeled and minced; 1 point of a star anise; 2 medium whole scallions, finely chopped; ¼ teaspoon roasted and crushed Szechuan peppercorns

廣東火鴨

Preparation info

It may be served as a main course for
4

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

A fantastically delicious duck that is crisp outside and marinade-tasting inside, this Cantonese specialty is roasted with a marinade sewn inside the cavity. “Stuffing” the marinade within the duck not only seasons the meat deeply but also enables the duck juices to collect and enrich the liquid seasonings into one of the most flavorful sauces in the world. After roasting, the sauce is poured out and served over the duck after carving.

This recipe also requires a duck with the head

Ingredients

Asia
China
Main course

Ingredients

Method