Chinese Roast Duck
chinese, poultry
5 lb duck
4 tablespoon onions, chopped
4 tablespoon celery, chopped
4 tablespoon ginger, minced
1/2 teaspoon cinnamon, ground
1 star anise, broken up
1/2 cup soy sauce
2 teaspoon sugar
2 tablespoon dry sherry
1 tablespoon salt
1 tablespoon soy sauce
1/4 cup honey
2 tablespoon chinese black vinegar or
2 tablespoon red wine vinegar
Clean duck, removing as much fat from the neck as posible. Rinse and pat dry with paper towels. Tie the neck closed.
Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and wine. Bring to a boil and pour into duck. Sew up the opening. Rub skin with the salt.
Line a pan with heavy aluninium foil. Place duck breast side up, ona rack in the pan. Pour 1 cup water into the bottom of the pan to Reduce smoke. Roast in a 425 F oven 30 minutes turning once. Pour off the water and fat and prick the skin lightly with a fork. Brush the duck with honey, vinegar and soy sauce mixture. Reduce the heat to 375F and roast 1 1/2 hours longer or until done, turning several times and brushing with the basting mixture every half hour.
Snip the threads and drain the duck (reserve the filling as sauce if desired). Let stand 10 minutes. Cut duck in small pieces and serve with corriander. Walt
Yield: 8 servings