Flaming Duck a la Orange
and Chinese Cantonese Style Roast Duck
Roast Duck Cantonese Style
Roast duck is one of those main dishes that does not often show up on a Sunday Dinner table in the Western World. Its is mainly because there is a preception that roast duck can be a wee bit on the greasy and fatty side with very little lean meat available. But that preception can be countered by the fact that if the duck is prepared in the proper fashion it can be a dish that will never be forgotten especially when there are proper side dishes of sweet dipping saucesor gravies that enhance the flavour of the duck as well as hide the fatty taste. Yum, Yum !!!
- Flaming Duck a la Orange
4 lb. duck
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/2 large orange, quartered
- 1/2 lemon, quartered
- 1/4 c. Arrow Triple Sec, heated
With a 2-tine fork, pierce surface of duck several times. Sprinkle cavity and outside with salt and pepper. Fill cavity with orange and lemon. Place on rack in shallow roasting pan. Pour water in pan to 1/2-inch depth. Roast in preheated 400 degrees oven for 1 hour. Remove from oven. Pour off fat. Reduce oven temperature to 325 degrees. Continue roasting for 45 minutes or until duck is brown and crisp. Remove from oven. Pour triple sec over surface of duck. Ignite carefully. When flame dies, serve immediately with Orange Sauce.
- 1 c. orange juice
- 2 Tbsp. lemon juice
- 3/4 c. Arrow Triple Sec
- 1 Tbsp. brown sugar
In medium saucepan, mix all ingredients.
Simmer 30 minutes until reduced and slightly thickened.
Serve with roast duckling.
Chinese Cantonese-Style Roast Duck Recipe
Note: It's critical during the air dry process to make sure the skin of the duck is dried completely with a slight golden hue before roasting the bird in the oven. You can even put an electric fan in front of the duck to speed up the process.
1 whole duck, about 2kg
2 tsp five spice powder
1 tsp salt
4 cloves garlic
4 slices ginger
2 fresh red chillies
2 tbsp sweet bean sauce
2 tsp sugar
1/4 cup coriander leaves, finely chopped
1 tbsp honey
1 tbsp sugar
1 tsp sesame oil
1 tsp soy sauce
1 tsp shaoxing wine or a pale dry sherry
1 tsp cornflour
1.Boil a big pot of water, enough to submerge the whole duck.
2.When the water is boiling, put in the duck and let it boil for 2 minutes.
Make the whole duck is submerged in the water.
3.Remove duck and drain. Discard the water.
4.Mix salt and 5 spice powder. Rub them all over the cavity of the duck.
5.Put garlic, ginger, chilli and bean paste in a blender and process to form a paste.
6.Heat 1 tbsp of oil in a fry pan under medium heat. stir fry the paste until fragrant.
7.Add 3 tbsp of water, sugar and coriander and continue stir fry for 1 minute.
8.Remove from heat. Let cool slightly and fill the cavity of the duck with the paste
9.Stitch up the opening with kitchen twine or seal the opening with metal skewer.
10.Melt honey with 6 tbsp of boiling water with seasonings (salt and pepper).
11.Brush the honey mixture all over the duck.
Repeat a few times to make sure every part of the skin is basted in the honey mixture.
12.Hang the duck in well aired / ventilated space for 3 hours or longer until the skin is completely dry.
13.Preheat oven to 180C (350F). Put the duck, breast side up, in a roasting pan and roast
for 1 hour or until skin is crisp and meat is cooked.
14.To make the sauce: Drain all the sauce from the cavity to a saucepan.
Add sugar, sesame oil, shaoxing wine, soy sauce and cornflour and cook until it's bubbling and thicken
15.Carve the duck and serve immediately with the dipping sauce.
If you want to do something special - try cooking a Turducken
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