Cantonese roast duck

Cantonese roast duck

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 x 2kg duck
2 tablespoons light soy sauce
1 tablespoon honey
1/2 teaspoon ground ginger
1 tablespoon chinese rice wine
2 teaspoons yellow bean paste
3 garlic cloves, crushed
2 tablespoons chopped spring onion

Method

  1. Preheat the oven to 180°C. Wash the duck and drain well. Mix the soy sauce, honey, ginger, wine and bean paste well, and rub half on the outside of the duck. Place in a shallow bowl, cover with foil and leave in the refrigerator overnight, or at least 2 hours. Mix the garlic and the remaining soy sauce seasoning mixture. Pour this into the duck. Place the duck on a rack in a baking dish half-filled with water, making sure the water does not come over the rack. Cover with foil. Roast for 2 hours. Remove the foil for the last 30 minutes of roasting. Baste the duck with its own sauce several times, after removing foil. Cut into serving portions. Serve while hot.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again