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Cantonese Roast Duck
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Rating: 4.1/5 (52 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Cantonese
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 121
% Daily Value**
Total Fat 5g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 55mg
Sodium 2476mg
Total Carbohydrate 9g
Dietary Fiber 0g
Sugars 2g
Protein 10g
Vitamin A  0%Vitamin C  2%
Calcium  1%Iron  7%
Potassium  1%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cantonese Roast Duck

Recipe Tags: Poultry Recipes

Date Added: February 24, 2015
This is an easy recipe to make a delicious, tender duck that your family will definitely enjoy. With some knowledge on how to carve a duck in a Chinese manner, you will enjoy this juicy treat.


1 Duckling rubbed inside and out with salt
2 tablespoon Salt
2 tablespoons Dry Sherry
2 tablespoons Hoisin Sauce
2 tablespoons Dark Corn Syrup
1 teaspoon Five Spice Powder
1 tablespoon Brown Bean Sauce Ground
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1. Rub duck inside and out with salt and refrigerate overnight.

2. Mix remaining ingredients and rub on duck inside and our until used up.

3. Preheat oven to 300 degrees. Place duck on rack, breast side up, in pan with 1 inch of water.

4. Roast 1 hour, turn duck over, roast 1 hour more.

5. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes.

6. Remove from pan and cool. To serve, carve in the Chinese manner, bones and all.

7. Or carve as you would poultry. If carved Chinese style, the duckling may be wrapped in foil after carving and frozen.

8. Reheat in foil in 300 degree oven for 30 minutes.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, MSG, Poultry, Corn, Sulfites, Alcohol allergies.
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