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Chinese Barbecued Duck

By Janice Wong

Tested till perfect

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Chinese Barbecued Duck

This recipe makes 4 servings

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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 1,144 mg
% RDI: -
calcium 4
iron 35
vit A 10
vit C 2
folate 9

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.

Ingredients

  • 1 duck, (4 to 5 lb/2 to 2.2 kg)
  • 1 tbsp brown miso paste
  • Sauce:
  • 2 tbsp brown miso paste
  • 2 garlic cloves, minced
  • 2 tbsp Chinese rice wine or cooking sherry
  • 2 tbsp liquid honey
  • 2 tbsp hoisin sauce
  • 2 tbsp 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.

Additional information : A selection of recipes from the book Chow, From China to Canada: Memories of Food and Family (Whitecap, 2005)

Source : Canadian Living Magazine: March 2007

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