Cantonese Roasted Duck is a properly roasted duck with crisp skin without any traces of pink-flesh lukewarm skin. In this recipe, most of fat and juices that run from the duck as it roasts are soaked up by the crushed potatoes inside.
I suggest serving with roasted potatoes to partly provide a crisp contrast to the moist spuds in the stuffing and partly pure greed. Also read the following 30 Best Watermelon Juice Combination Recipes
Ingredients of making Cantonese Roasted Duck
2 kg duck
700 g potatoes, peeled and cut for boiling
2 large onions, peeled and thinly sliced
50 g butter
small bunch of rosemary leaves
4 b ay leaves
1/2 tsp. black pepper powder
Salt to taste
300 ml Marsala wine
50 g wheat flour
4 tbsp. water or stock
How to Prepare Cantonese Roasted Duck
- Prick the duck all over with a meat fork, then put the bird in the sink and pour a kettle of boiling water over it.
- Put the duck in a cool place for 1 hour or more so that the skin dries out. This will ensure crisp skin.
- Boil the potatoes till almost tender. Meanwhile, cook the onions in the butter in a frying pan till golden and soft. Drain the potatoes, set half of them aside and mush the rest roughly with a fork. Mix the mushed potatoes with the cooked onions and some salt and pepper.
- Put the duck in a roasting pan, surrounded by the reserved boiled potatoes. Fill the inside of the duck with the mushed potatoes and onions, the whole stem of rosemary and the bay leaves.
- Rub a little salt over the skin, then roast the duck in the oven preheated to 200 degrees for 30 minutes.
- Baste the roasting potatoes with any fat that is coming from the duck. Pour the Marsala wine into the roasting pan. Continue to roast for 45 minutes, or until the skin is crisp and flesh brown (not pink) and moist.
- Lift the duck and potatoes out and leave to rest. Pour most of the fat into a basin, leaving any juices underneath behind in the tin, then put the roasting pan over a moderate flame.
- Sprinkle over a tablespoon of flour and stir it round to cook and soak up the liquid in the pan. When it starts to colour, add a little more Marsala and 4 tablespoons of water or stock.
- Let this bubble away and thicken slightly while you scrape at any gooey bits in the pan, stirring them in.
- Taste and season with salt and pepper. Carve the duck and serve with the potato stuffing, roast potatoes and gravy and there by enjoy your Cantonese Roasted Duck
Cantonese Roasted Duck
Description
Cantonese Roasted Duck is a properly roasted duck with crisp skin without any traces of pink-flesh lukewarm skin. In this recipe, most of fat and juices that run from the duck as it roasts are soaked up by the crushed potatoes inside.
I suggest serving with roasted potatoes to partly provide a crisp contrast to the moist spuds in the stuffing and partly pure greed. Also read the following 30 Best Watermelon Juice Combination Recipes
Ingredients
Instructions
-
Prick the duck all over with a meat fork, then put the bird in the sink and pour a kettle of boiling water over it.
-
Put the duck in a cool place for 1 hour or more so that the skin dries out. This will ensure crisp skin.
-
Boil the potatoes till almost tender. Meanwhile, cook the onions in the butter in a frying pan till golden and soft. Drain the potatoes, set half of them aside and mush the rest roughly with a fork. Mix the mushed potatoes with the cooked onions and some salt and pepper.
-
Put the duck in a roasting pan, surrounded by the reserved boiled potatoes. Fill the inside of the duck with the mushed potatoes and onions, the whole stem of rosemary and the bay leaves.
-
Rub a little salt over the skin, then roast the duck in the oven preheated to 200 degrees for 30 minutes.
-
Baste the roasting potatoes with any fat that is coming from the duck. Pour the Marsala wine into the roasting pan. Continue to roast for 45 minutes, or until the skin is crisp and flesh brown (not pink) and moist.
-
Lift the duck and potatoes out and leave to rest. Pour most of the fat into a basin, leaving any juices underneath behind in the tin, then put the roasting pan over a moderate flame.
-
Sprinkle over a tablespoon of flour and stir it round to cook and soak up the liquid in the pan. When it starts to colour, add a little more Marsala and 4 tablespoons of water or stock.
-
Let this bubble away and thicken slightly while you scrape at any gooey bits in the pan, stirring them in.
-
Taste and season with salt and pepper. Carve the duck and serve with the potato stuffing, roast potatoes and gravy and there by enjoy your Cantonese Roasted Duck