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Chinese Roast Duck
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Recipe Information
Susan S.


  • 1 5 lb (2.3 kg). duck
  • 4 tbsp (60 ml) onions, chopped
  • 4 tbsp (60 ml) celery, chopped
  • 4 tbsp (60 ml) ginger, minced
  • 1/2 tsp (2 ml) cinnamon, ground
  • 1 star anise, broken up
  • 1/2 cup (125 ml) soy sauce
  • 2 tsp (10 ml) sugar or honey
  • 2 tbsp (30 ml) dry sherry
  • 1 tbsp (15 ml) salt
  • 1 tbsp (15 ml) soy sauce
  • 1/4 cup (60 ml) honey
  • 2 tbsp (30 ml) Chinese black vinegar or red wine vinegar
  • fresh coriander leaves
  • 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, on a rack in the pan.
  • Pour 1 cup (225 ml) water into the bottom of the pan to reduce smoke.
  • Roast in a 425 degree (225 C.) 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 375 degrees (200 C.) 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 coriander.

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