Cantonese Roast Duck
1 duckling rubbed inside and - out with 2 tablespoon salt 2
tablespoons sherry 2 tablespoons hoisin sauce 2 tablespoons
dark corn syrup 1 teaspoon five spice powder 1 tablespoon
ground brown bean sauce
Rub duck inside and out with salt and refrigerate overnight.
Mix remaining ingredients and rub on duck inside and our
until used up. Preheat oven to 300 degrees. Place duck on
rack, breast side up, in pan with 1 inch of water. Roast 1
hour, turn duck over, roast 1 hour more. Turn duck breast
side up, increase heat to 350 degrees and roast 30 minutes.
Remove from pan and cool. To serve, carve in the Chinese
manner, bones and all. Or carve as you would poultry. If
carved Chinese style, the duckling may be wrapped in foil
after carving and frozen. Reheat in foil in 300 degree oven
for 30 minutes. 6 Servings
Nutritional Information: 38 Calories (kcal); trace Total
Fat; (4% calories from fat); trace Protein; 8g Carbohydrate;
trace Cholesterol; 97mg Sodium
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