Cantonese Roast Duck
1 (5 pound)
duck, fresh or frozen
1 tablespoon salt
3 slices fresh ginger
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro (for garnish)
Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with
paper towels. Rub the entire surface of the duck, inside and out, with the salt.
Cover and refrigerate for several hours or overnight.
Put the scallion in the cavity and lay the slices of ginger on top of the duck.
Add at least 2 inches of water to a large flame-proof roasting pan with a lid
and put the pan on the stove. Place a large rack in the roasting pan and bring
the water to a boil.
Choose an oval casserole large enough to hold the duck and
small enough to fit into the roasting pan. Place the duck in the casserole and
then put the casserole on the rack.
Cover and steam for 1 hour, checking the water level from
time to time and adding more boiling water if necessary. Save the duck broth to
use in soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.
Combine the ingredients for the glaze in a small saucepan and bring to a boil.
With a pastry brush, paint the hot glaze over the surface of the duck. Allow
duck to dry for 1 hour.
Preheat the oven to 375 degrees F. Roast the duck, breast side down, for 20
minutes. Turn over and continue to roast for 40 more minutes.
Transfer duck to a chopping board and allow to cool slightly. Using a cleaver,
disjoint and cut the duck through the bone into bite-size pieces.
Arrange the pieces on a serving platter, then garnish with
cilantro and serve.