Chinese Roast Duck
- One 5 lb oven-ready duckling
- 2 teaspoons salt
- 4 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 pint warm water
For the Stuffing:
- 1 tablespoon oil
- 1 tablespoon finely chopped spring onion
- 1 teaspoon finely chopped fresh ginger root
- 1 tablespoon castor sugar
- 2 tablespoons dry sherry
- 1 tablespoon hoisin sauce
- 2 teaspoons five-spice powder
- Clean the duck well. Remove the wing tips and the lumps of fat from inside. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.
- Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.
- Dissolve the honey with vinegar in warm water, brush it all over the duck – give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 – 5 hours.
- To cook; preheat the oven to 400 degrees F. Place the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 350 degrees F. after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.
- To serve, let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy. Chop the duck into bite-sized pieces, then serve hot or cold with the gravy poured over it.