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chinese cuisine roasted duck 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

• 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.

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