Roast Drunken Duck

Recipe Ingredients

		Marinade
2 teaspoons	10ml	Soy sauce
2 teaspoons	10ml	Dark soy sauce
1/2 cup	118ml	White wine or dry sherry
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Chinese five-spice
		Duck and Mushrooms
1		Duck - (3 to 3 1/2 lbs) - cleaned
8		Dried black mushrooms
		Stuffing
2 tablespoons	30ml	Cooking oil
4		Ginger - (quarter-size) - julienned
3		Garlic cloves - minced
2		Onions - thinly sliced (medium)
1/4 cup	59ml	Shredded bamboo shoots
2 tablespoons	30ml	Thinly-sliced Sichuan preserved vegetable
1/4 cup	59ml	White wine
1 teaspoon	5ml	Chinese five-spice
2 tablespoons	30ml	Dark soy sauce
1 tablespoon	15ml	Hoisin sauce or char siu sauce
		Glaze
2 tablespoons	30ml	Dark soy sauce
1 tablespoon	15ml	Hoisin sauce

Recipe Instructions

Combine marinade ingredients in a bowl. Rub duck inside and out with marinade. Cover and refrigerate for 2 hours.

Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems; thinly slice caps.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and garlic; cook, stirring, until fragrant, about 10 seconds. Add onions and stir-fry for 1 minute. Add mushrooms, bamboo shoots, and preserved vegetable; stir-fry for 2 minutes. Add wine, five-spice, soy sauce, and hoisin sauce; cook for 1 minute. Let cool.

Place stuffing inside duck; use skewers to enclose.

Preheat oven to 400 degrees. Place duck, breast-side up, on a rack in a roasting pan. Bake until meat is no longer pink when cut near bone, 1 to 1 1/2 hours.

Increase heat to 475 degrees. Combine glaze ingredients in a bowl. Brush glaze over duck. Bake until skin is richly glazed, 5 to 7 minutes.

This recipe yields 4 to 6 servings.

Source:
Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, - Malaysia, the Philippines, and Japan by Martin Yan, (KQED Books, - 1995)

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