Cantoneseduck Recipes

CANTONESE ROAST DUCK

Steps:

• Cut off duck's wing tips and 2nd joints.
• Combine bean sauce through anise and rub the inside of the duck with the mixture.
• Sew the neck and tail openings securely.
• Bring 6 cups water to a boil.
• Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water.
• Pat the duck dry.
• Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
• Slip a loop of string around the duck's neck and hang in a dry place overnight.
• Pre-heat oven to 450°F.
• Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 6-10 minutes until golden brown.
• Turn with a towel (NOT a fork).
• Roast 8-10 minutes longer, making sure the duck does not burn.
• Reduce heat to 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
• Reduce heat to 300°F; roast 10 minutes.
• Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F).
• Now increase heat to 450°F, remove foil and roast 10 minutes.
• Remove from oven and serve hot.

CANTONESE DUCK

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.

QUICK CANTONESE SAUCE

Steps:

• In a bowl, stir together olive oil, onions, tomatoes, ginger root, and garlic. Season with sugar, salt, and soy sauce.

CANTONESE BEEF

Steps:

• Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion in oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender., Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.

CANTONESE PORK

Steps:

• In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.