Cantonese Roast Duck

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 (5 lb) duck
• 1 tablespoon bean sauce
• 2 tablespoons dry sherry or 2 tablespoons shaoxing wine
• 1 1/2 tablespoons sugar
• 1/2 teaspoon five-spice powder
• 1 tablespoon light soy sauce
• 1 clove garlic, crushed
• 1/2 whole star anise
• 1/2 cup red wine vinegar
• 4 tablespoons honey

Recipe

• 1 cut off duck's wing tips and 2nd joints.
• 2 combine bean sauce through anise and rub the inside of the duck with the mixture.
• 3 sew the neck and tail openings securely.
• 4 bring 6 cups water to a boil.
• 5 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.
• 6 pat the duck dry.
• 7 combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
• 8 slip a loop of string around the duck's neck and hang in a dry place overnight.
• 9 pre-heat oven to 450°f.
• 10 put the duck back-side-down on a rack in a roasting pan and roast at 450°f 6-10 minutes until golden brown.
• 11 turn with a towel (not a fork).
• 12 roast 8-10 minutes longer, making sure the duck does not burn.
• 13 reduce heat to 350°f and turn the duck onto its back once more, tent with foil and roast 20 minutes.
• 14 reduce heat to 300°f; roast 10 minutes.
• 15 reduce heat to 250°f; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°f).
• 16 now increase heat to 450°f, remove foil and roast 10 minutes.
• 17 remove from oven and serve hot.