Chinese Barbecued Duck
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A Wong family holiday staple, this rich succulent duck roasts to a beautiful mahogany brown. We use brown miso paste instead of the traditional Chinese mein see (brown bean sauce), because it is more readily available.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 599 |
| pro | 31 g |
| total fat | 44 g |
| sat. fat | 15 g |
| carb | 18 g |
| fibre | 2 g |
| chol | 127 mg |
| sodium | 1144 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 35% |
| vit A | 10% |
| vit C | 2% |
| folate | 9% |
Suggested Recipes
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1 duck (4 to 5 lb/2 to 2.2 kg)
1 tbsp (15 mL) brown miso paste
Sauce:
2 tbsp (25 mL) brown miso paste
2 cloves garlic, minced
2 tbsp (25 mL) Chinese rice wine or cooking sherry
2 tbsp (25 mL) liquid honey
2 tbsp (25 mL) hoisin sauce
2 tbsp (25 mL) dark soy sauce
2 green onions, sliced diagonally
4 slices gingerroot
Preparation:
Sauce: In small saucepan, whisk together miso paste, garlic, rice wine, honey, hoisin sauce, soy sauce, onions, ginger and 1 cup (250 mL) water. Bring to boil over medium-high heat, stirring occasionally; let cool to room temperature.
Remove neck and giblets from duck. Skewer tail end closed. Rub inside of duck cavity with miso paste. Reserve 1/3 cup (75 mL) sauce for basting; pour remaining sauce into cavity. Skewer or sew neck to completely seal in liquid.
Place duck, breast side down, on rack in roasting pan. Roast, uncovered, in 350°F (180°C) oven for 1-1/2 hours. Pour off fat. Roast for 30 minutes, basting with reserved sauce every 15 minutes.
Turn duck breast side up. Roast, basting after 15 minutes, until rich mahogany brown, skin is crispy and meat separates easily from thigh bone, about 20 minutes.
Remove neck and giblets from duck. Skewer tail end closed. Rub inside of duck cavity with miso paste. Reserve 1/3 cup (75 mL) sauce for basting; pour remaining sauce into cavity. Skewer or sew neck to completely seal in liquid.
Place duck, breast side down, on rack in roasting pan. Roast, uncovered, in 350°F (180°C) oven for 1-1/2 hours. Pour off fat. Roast for 30 minutes, basting with reserved sauce every 15 minutes.
Turn duck breast side up. Roast, basting after 15 minutes, until rich mahogany brown, skin is crispy and meat separates easily from thigh bone, about 20 minutes.
Additional Information
- A selection of recipes from the book Chow, From China to Canada: Memories of Food and Family (Whitecap, 2005)
Tags:
Source
Canadian Living Magazine: March 2007
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