Zutaten für Roast Duck
- 1 (4-5 lb) whole duck
- 2 teaspoons salt
- 1 teaspoon ground Chinese flower peppercorns
- 1 tablespoon soy sauce
- 1 tablespoon sherry
- 4-5 stalks chopped green onions
- 2 tablespoons honey
- Chinese plum sauce
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Zubereitung von Roast Duck
- Rinse the duck and pat it dry. Rub 2 teaspoons of salt and 1 teaspoon of Chinese flower peppercorns (ground) all over the duck. Place 4-5 stalks of chopped green onions inside the duck cavity.
- Refrigerate the duck uncovered for 24 hours. Remove from refrigerator 2 hours before baking to allow it to come to room temperature.
- Preheat oven to 450°F (232°C).
- Place the duck on a roasting rack set inside a roasting pan. Breast side up.
- Bake for 45 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C).
- In a small bowl, whisk together 2 tablespoons of honey, 1 tablespoon of soy sauce, and 1 tablespoon of sherry.
- Baste the duck generously with the honey-soy-sherry mixture.
- Continue baking for 1 hour, basting every 20 minutes with the remaining mixture.
- Remove the duck from the oven and let it rest for 40 minutes before carving.
- Carve the duck into bite-sized pieces.
- Arrange the duck pieces on a platter.
- Serve hot or cold with your favorite Chinese plum sauce.
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
39g
Fat
139g
Carbs
4g
