Cantonese Roast Duck
chinese, poultry
1 duckling rubbed inside and out with; 2 tablespoon salt
2 tablespoon sherry
2 tablespoon hoisin sauce
2 tablespoon dark corn syrup
1 teaspoon five spice powder
1 tablespoon ground brown bean sauce
Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and our until used up. Preheat oven to 300 degrees. Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool. To serve, carve in the chinese manner, bones and all. Or carve as you would poultry. If carved chinese style, the duckling may be wrapped in foil after carving and frozen. Reheat in foil in 300 degree oven for 30 minutes.
Yield: 6 servings