Cantonese Roast Duck

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::Cantonese Roast Duck

*1 duck, 4-5 lbs. (1800-
2250g)
*2 T. wine, 1 T. salt
*1 green onion, pat flat
*2 slices ginger root, pat
flat
*0.25 t. five-spice powder or
pepper
*4 toothpicks
*4 T. honey

Method:

1. Rub the seasoning in cavity and on skin of duck; marinate at least 30 minutes. Spread onions, ginger root and five-spice powder in cavity of duck and seal opening with toothpicks. 2. Use ample hot water to rinse and soak duck about 5 minutes; wipe dry. Rub honey over skin of duck then hang in a ventilated place to dry for 3 to 6 hours. Crispiness and color is determined by dryness. The drier the skin, the crispier and better color it will be after baking. 3. Put duck on rack, back side up, then place on middle shelf of oven. Roast at 350 F-400 F 1 hour or until cooked and golden, turn over during roasting. 4. Cut roasted duck in pieces; serve with dipping sauce. Make sour plum sauce.

Total time:

10h

Cooking technique:

roasting

Cuisine:

Guangdong

Food menu:

poultry

Cholesterol:

8mg

Carbohydrates:

11g