02-09-2003, 02:44 PM
Sam Choy's Award-winning Roast Duck
Serves 4
Roasting duck the traditional Chinese way is a lot of work, but I've found an easy way to do it that I think tastes just as good. Everyone raves about this duck. It's like a shining star on our menu. The best award we've ever won is the people's award, and this dish keeps winning it over and over again We serve it with steamed rice.
One 5-pound duck
3/4 cup soy sauce
"Dry" Duck Marinade
Rinse the duck. Remove the wings, neck flap, tail end, excess fat, and drumstick knuckles. Place in a dish and pour soy sauce over the bird. Roll the duck in the soy sauce to coat, and let it sit for about 10 minutes. Keep rolling in the soy sauce every 3 to 4 minutes.
Preheat the oven to 550° F. Place the duck, breast side up, on a rack in a large shallow roasting pan, and sprinkle thoroughly with dry marinade. Put a little marinade inside the cavity.
Roast at 550° F. for 30 minutes. Reduce the heat to 325° F. Cook for 1 hour, or until a meat thermometer registers an internal temperature of 170° F. to 175° F. No basting is necessary.
"Dry" Duck Marinade
Makes 3 tablespoons
1 tablespoon salt
1 tablespoon garlic salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon white pepper
1 tablespoon whole coriander seeds
Mix all ingredients.
This one is even better. Nothing but rave reviews on this one. Tried and true.
http://www.globalgourmet.com/food/special/1999/samchoy/duck.jpg
Serves 4
Roasting duck the traditional Chinese way is a lot of work, but I've found an easy way to do it that I think tastes just as good. Everyone raves about this duck. It's like a shining star on our menu. The best award we've ever won is the people's award, and this dish keeps winning it over and over again We serve it with steamed rice.
One 5-pound duck
3/4 cup soy sauce
"Dry" Duck Marinade
Rinse the duck. Remove the wings, neck flap, tail end, excess fat, and drumstick knuckles. Place in a dish and pour soy sauce over the bird. Roll the duck in the soy sauce to coat, and let it sit for about 10 minutes. Keep rolling in the soy sauce every 3 to 4 minutes.
Preheat the oven to 550° F. Place the duck, breast side up, on a rack in a large shallow roasting pan, and sprinkle thoroughly with dry marinade. Put a little marinade inside the cavity.
Roast at 550° F. for 30 minutes. Reduce the heat to 325° F. Cook for 1 hour, or until a meat thermometer registers an internal temperature of 170° F. to 175° F. No basting is necessary.
"Dry" Duck Marinade
Makes 3 tablespoons
1 tablespoon salt
1 tablespoon garlic salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon white pepper
1 tablespoon whole coriander seeds
Mix all ingredients.
This one is even better. Nothing but rave reviews on this one. Tried and true.
http://www.globalgourmet.com/food/special/1999/samchoy/duck.jpg