Easy Chinese Roast Duck

  • 1 (4 to 5-pound) fresh or thawed duckling, quartered
  • 3 tablespoons Kikkoman Soy Sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon five-spice powder*
  • 1 tablespoon powdered ginger
  • 1 teaspoon ground pepper
    1. Heat oven to 350°F. Rinse duckling; drain and pat dry. Discard excess fat; pierce skin thoroughly with fork. Combine soy sauce, sherry, five-spice, ginger and pepper in large bowl. Add duckling; rub with mixture and let stand 30 minutes.
    2. Place on rack in shallow roasting pan, skin side up. Roast 1 hour and 10 minutes. Remove from oven; drain off pan drippings. Turn oven temperature to broil and raise oven rack 4 to 5 inches from heat source. Broil duckling 2 to 3 minutes or until skin is crisp.


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