Cantonese Oven Roast DuckA featured Wine Club recipe for Raffaele Wines.
A twist on your normal over-roast duck! Paired great with a glass of Petite Sirah from your wine of the month club shipment!Yield: 4
Prep Time: 270 Minutes
Cook Time: 60 Minutes
• 1 duck, approx 4 lbs.
• 2 tablespoons Raffaele Petite Sirah
• 1 tablespoon salt
• 1 green onion
• 2 slices ginger root-press to flatten against the cutting board
• 1/4 teaspoon five-spice powder or pepper
• 4 toothpicks
• 4 tablespoons honey
Rub the seasoning in cavity and on skin of duck; marinate at least 30 minutes. Spread onions, ginger root and five-spice powder in cavity of duck and seal opening with toothpicks.
Use ample hot (boiling) water to rinse duck skin for about 5 minutes; wipe dry. Rub honey over skin of duck then hang in a ventilated place to dry for 3 to 6 hours. Crispiness and color is determined by dryness. The drier the skin, the crispier and better color it will be after baking.
Put duck on rack, back side up, then place on middle shelf of oven. Roast at 350 F - 400 F for 1 hour or until cooked and golden, turn over during roasting. Cut roasted duck in pieces; serve with dipping sauce (plum sauce is good).
Recipe sourced from Raffaele winery.