cateory: specialty
chinese cuisine roasted duck
Reviews: 198
Ingredients:
- 1 cup Tsing Tao beer, or other lager-style beer of your choice
- 1 cup soy sauce
- 1 cup granulated sugar
- 5 garlic cloves, sliced
- 1 (1 inch-square) piece peeled fresh ginger, sliced
- 2 tablespoons oyster sauce
- 3 star anise pieces
- 6 green onions, minced, white and light green parts only (discard tops)
- 1/2 cup chicken broth, plus more if necessary
- 1 medium duck, cleaned and trimmed of fat 1
- 1/2 tablespoons cornstarch
How to make
chinese cuisine roasted duck
chinese cuisine roasted duck
- In a medium bowl, combine beer, soy sauce, sugar, garlic, ginger, oyster sauce, star anise, green onion and chicken broth.
- Place duck in an oven-proof pan, roaster or casserole dish.
- Spoon mixture over duck and rub some inside duck.
- Refrigerate overnight, turning the duck in the marinade 4 times.
- Heat oven to 375 degrees F.
- Place duck, breast side up, on a wire rack that will fit inside pan used for marinade.
- Return duck, on wire rack, to pan; place in oven.
- Roast 45 minutes, turn over and roast 45 minutes again. (For looks, if you wish, flip duck after 30 minutes and let roast final 15 minutes breast side up.)
- Remove from oven and place duck on a platter.
- Carve duck into slices.
- Pour sauce and pan juices into a saucepan scrape off anything that sticks to the pan. (If necessary, add enough chicken stock to make about 2 cups liquid.)
- Dissolve cornstarch in 3 tablespoons cold water; add to sauce pan and bring to a boil, whisking if necessary to prevent lumps.
- Cook 1 minute, until somewhat thickened.
- Spoon over duck slices and serve immediately.
- Serves 6 to 8.
Comments for
chinese cuisine roasted duck
chinese cuisine roasted duck
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