Ingredients Jump to Instructions ↓

  1. large duck - 4

  2. pieces of cinnamon sticks - 3

  3. piece fresh ginger - 3

  4. duck - 5

Instructions Jump to Ingredients ↑

  1. Wash and clean duck. Remove as much feathers or down as possible and wipe dry. In a large saucepan, cook the glaze ingredients until maltose/honey has dissolved. Keep the glaze boiling while holding the duck by it's neck or with a sturdy 'S' hook over a wok, bath the duck with the glaze - the glaze has to boiling hot. Continue to bath the duck - all over until all the glaze is done. Hang duck to drip dry, then place duck on a rack over a roasting/cake pan and place in the fridge to dry for at least 8 hours or overnight. Roasting: Heat the oven, the highest temperature available - i have a convection roasting function. Place duck on a 'V' roasting rack which is sitting on a roasting pan, pour a full cup of water onto the roasting pan. Put duck to roast for 15 minutes, breast side up, until the breast is beautifully browned. Turn duck over and roast the back. Turn duck over with breast side up and lower the oven to 350f and roast duck for another 15 - 20 minutes. Check for doneness. Cut duck up the chinese way and serve with a pomegrante molasses dipping sauce. Pomegranate Molasses Dipping Sauce: 1/4 cup mild flavored honey 1/4 cup pomegranate molasses 2 tbsp hoisin sauce 1/2 cup chicken stock Combine ingredients in a small sauce pan and bring to a boil, reduce to a simmer, and cook until thick and syrup. Adjust taste with sugar if you do not like the tartness. Serves Read More... To make the mother sauce: Wrap all the spices, from cinnamon to galangal, in cheesecloth and sew close. In a large, covered stockpot, bring the water, chicken,spice package and bring to a boil over high heat. Reduce the heat, leave the lid cracked, and simmer for 3 hours. Add the soya sauces, rose wine and rock sugar and raise the heat back to high and bring to a boil. Stir to make certain all ingredients are blended and the sugar is dissolved. The sauce is ready for use. To cook the duck with the mother sauce: Place a rack at the bottom of a large pot. Place the duck on the rack. Pour in the mother sauce. The duck should be completely immersed. Cover the pot, raise the heat to high, and bring to a boil. Reduce the heat, leave the lid cracked, and simmer for `1 3/4 to 2 hours, turning the duck 2 or 3 times. Turn off the heat and cover the pot. Allow the duck to rest in the liquid for 30 minutes. Remove the duck, cut into bite-sized pieces and serve warm. A chicken may be cooked in this as well, with no alteration of the recipe and tofu or hard-boiled eggs can be steeped in this sauce too. Read More...


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