Cantonese Glazed Duck Chinese Roast Duck Barbecued Duck Chestnut Duck
Cantonese Glazed Duck
1 or 2 ducks
1/2 tsp. salt
2/2 tsp. pepper
3/2 tsp. paprika 1 or 2 Tbsp. cornstarch
4/2 cup water
5/2 cup soy sauce
Wash 1 or 2 ducks cut into quarters. Season with salt and pepper on both sides. Put on rack skin
side up and sprinkle with paprika. Bake at 250 degrees about 1 1/2 to 2 hours or until golden brown
and free of most fate. Remove from pan and with sharp knife cut duck into bite size pieces. Remove
all fat from pan, leaving the gravy. Mix 1 or 2 tablespoons of cornstarch with 1/2 cup water. Pour 1
1/2 or 2 cups of water into pan and stir in cornstarch mixture. Put about 1/2 cup of soy sauce in
pan and return duck pieces to sauce and cook until duck is glazed and tender about 20 to 25 minutes.
May be served as an appetizer or with wild rice to make a meal.
Chinese Roast Duck
2 or 3 sm. ducks
6/2 cup water chestnuts 2 cup chicken broth
7/3 cup brown sugar
8/2 cup wine vinegar 3 Tbsp. cornstarch 1 sm. can mandarin orange or 1 c. pineapple chunks
9/2 cup toasted almonds 1 1/2 Tbsp. soy sauce 4 Tbsp. water
Rub the ducks with oil or bacon grease. Place in oven. Bake for 2 1/2 hours until done. Let cool.
Remove the bones. (May cook the ducks the day before.) Mix chicken broth, brown sugar, wine vinegar,
soy sauce, cornstarch, water until smooth. Cook until bubbly and clear. In another pan, heat water
chestnuts in oil for 2 minutes, then add to mix. Put the duck pieces in pan, pour mix over. Add
mandarin orange. Cover and heat until hot. Add the almonds. Serve with steamed rice.
Barbecued Duck
1 lg. duck 1 tsp. ginger 1 cup ketchup 2 Tbsp. soy sauce 1 lg. jar marmalade
Rub inside of duck with ginger; then [censored] skin. Cook on spit 30 to 35 minutes per pound. One-half
hour before the duck is done, baste with mixture of the remaining ingredients. Watch carefully
because grease dripping from duck tends to flame up.
Chestnut Duck
3 lb. duck 2 cup boiling water 6 cup chestnuts 2 cup sliced mushrooms Salt & pepper 4
Tbsp. soy sauce
Cut duck into serving portions, cover with boiling water and simmer for 1 hour. Drop chestnuts into
cold water and discard floating ones. Heat water to boiling and simmer chestnuts for 5 minutes.
Drain and peel. Add chestnuts, mushrooms, salt and pepper and soy sauce to duck. Cook 30 minutes
longer. 4 to 5 servings.
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