Cantonese Roast Duck Recipe

• 1 x Duckling rubbed inside and out with 2 Tbsp. salt
• 2 Tbsp. Sherry
• 2 Tbsp. Hoisin sauce
• 2 Tbsp. Dark corn syrup
• 1 tsp Five spice pwdr
• 1 Tbsp. Grnd brown bean sauce

1. Rub duck inside and out with salt and chill overnight.
2. Mix remaining ingredients and rub on duck inside and our till used up.
3. Preheat oven to 300 degrees.
4. Place duck on rack, breast side up, in pan with 1 inch of water.
5. Roast 1 hour, turn duck over, roast 1 hour more.
6. Turn duck breast side up, increase heat to 350 degrees and roast 30 min.
7. Remove from pan and cold.
8. To serve, carve in the chinese manner, bones and all.
9. Or possibly carve as you would poultry.
10. If carved chinese style, the duckling may be wrapped in foil after carving and frzn.
11. Reheat in foil in 300 degree oven for 30 min.

duckling, sherry, hoisin sauce, corn syrup, pwdr, brown bean sauce

Taken from cookeatshare.com/recipes/cantonese-roast-duck-99122 (may not work)