Cantonese Roast Duck
1 duck, about 5 pounds,fresh or frozen 1 tablespoon salt 1 scallion 3 slices fresh ginger Glaze: 1
tablespoon light corn syrup 2 tablespoons water 1 tablespoon soy sauce Few sprigs fresh cilantro,
for garnish
Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the
entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours,
or, overnight. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add
at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the
stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval
casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the
duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking
the water level from time to time and adding more boiling water if necessary. Save the duck broth to
use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a
rack to dry.
Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush,
paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour. Preheat the oven to
375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more
minutes. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and
cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter,
garnish with cilantro and serve.
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