CANTONESE DUCK

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Cantonese Duck image

Posted in reply to a message board request for duck recipes. I don't know how authentic this recipe is, but its yummy just the same.

Provided by Dee514

Categories     Whole Duck

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 ready to cook wild ducks (1 to 2 pound each)
1 orange, cut into wedges
3 -5 fresh celery leaves
salt
1/2 cup apricot preserves
1/4 cup water
1 tablespoon prepared mustard
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon msg (monosodium glutamate) (optional)

Steps:

  • Season both ducks inside and out with salt.
  • Place half the orange wedges and a few celery leaves into the cavity of each bird.
  • Place birds, breast side up, on rack in shallow roasting pan.
  • Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender.
  • If necessary, cover pan with foil to prevent excess browning.
  • Prepare sauce by combining all (sauce) ingredients in a sauce pan.
  • Heat through (for about 5 minutes), stirring constantly.
  • During the last 10 minutes of roasting, baste ducks occasionally with sauce.
  • Remove ducks from oven; discard stuffing.
  • Serve over hot cooked rice.
  • Serve remaining sauce on the side.

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