Cantonese Duck
At a Glance
- Prep
- 10 minutes
- Cook
- 1 hour
- Total
- 1 hour 10 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Whole Duck
- Asian
- Cantonese
- Chinese
- Oven
- Roast
Allergens
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Posted in reply to a message board request for duck recipes. I don't know how authentic this recipe is, but its yummy just the same.
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Equipment
Roasting pan, Rack, Saucepan, Foil
Ingredients
- 2 ready to cook wild ducks (1 to 2 pound each)
- 1 orange, cut into wedges
- 3 -5 fresh celery leaves
- salt
- 1/2 cup apricot preserves
- 1/4 cup water
- 1 tablespoon prepared mustard
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon msg (monosodium glutamate) (optional)
Instructions
Season both ducks inside and out with salt.
Place half the orange wedges and a few celery leaves into the cavity of each bird.
Place birds, breast side up, on rack in shallow roasting pan.
Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender.
If necessary, cover pan with foil to prevent excess browning.
Prepare sauce by combining all (sauce) ingredients in a sauce pan.
Heat through (for about 5 minutes), stirring constantly.
During the last 10 minutes of roasting, baste ducks occasionally with sauce.
Remove ducks from oven; discard stuffing.
Serve over hot cooked rice.
Serve remaining sauce on the side.
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