Ingredients for Cantonese Duck
- Wild Ducks
- Orange
- 4-5 celery stalks, chopped
- 2 teaspoons salt
- Apricot Preserves
- Water
- Prepared Mustard
- 1/2 cup soy sauce
- Lemon Juice
- Msg
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How to Make Cantonese Duck
- Preheat oven to 400°F (200°C).
- Rinse two 4-5 lb ducks thoroughly and pat dry.
- Season ducks inside and out generously with 2 teaspoons salt and 1 teaspoon black pepper.
- Place 1 cup of orange wedges and 4-5 celery stalks (chopped) into the cavity of each duck.
- Place ducks, breast side up, on a rack in a shallow roasting pan.
- Roast uncovered for 1 hour.
- Prepare the sauce while the ducks roast: In a saucepan, combine 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, and 1 clove minced garlic.
- Bring the sauce to a simmer over medium heat, stirring constantly until thickened slightly (about 5-7 minutes).
- For the last 20 minutes of roasting, baste the ducks with the sauce every 5 minutes, covering the pan loosely with foil if they brown too quickly.
- After 70 minutes (or when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C)), remove ducks from oven.
- Let the ducks rest for 10-15 minutes before carving.
- Discard the stuffing from the cavity.
- Carve the duck and serve over hot cooked rice with the remaining sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
74g
Fat
68g
Carbs
10g
