Roast Drunken Duck Cantonese Style
Submitted by: Ring Low
Ingredients:
Marinade:
3 - 3 1/2 lb duck
1/2 cup white wine/sherry
1/2 tsp salt
1/2 tsp Chinese 5 spices
2 tsp light soy
2 tsp dark soy

Glaze:
2 tbsp dark soy
1 tbsp hoisin sauce

Stuffing:
8 black mushrooms
4 sliced (julienned) ginger
3 cloves of minced garlic
2 medium onion, thinly sliced
1/4 cup shredded bamboo shoots
2 tbsp Sichuan perserved vegetable
1/4 cup white wine
1 tsp 5 spices
2 tbsp dark soy
1 tbsp hoisin sauce
Units: US
Serves: N/A
Cooking Instructions:
The easy method:
1. Combine marinade. Rub inside and outside of duck. Cover and chill for 2 hours.
2. Roast duck in oven 400°F for 1 hour or until done.
3. Glaze duck and roast for 5-7 min at 475°F.

If using stuffing:
1. Combine marinade. Rub inside and outside of duck. Cover and chill for 2 hours.
2. Remove stem from mushroom.
3. Stuffing:
- Heat oil on wok (high).
- Add ginger and garlic, stir fry for 10 sec.
- Add onion, stir fry for 1 min.
- Add mushroom, bamboo shoot, and preserved veg, stir fry for 2 min.
- Add rest of the stuffing, stir fry for 1 min.
4. Stuff into duck.
5. Roast duck in oven 400°F for 1-1 1/2 hour.
6. Glaze duck and roast for 5-7 min at 475°F.