Cantonese Duck
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 ready to cook wild ducks (1 to 2 pound each)
- 1 orange, cut into wedges
- 3 -5 fresh celery leaves
- salt
-
Sauce
- 1⁄2 cup apricot preserves
- 1⁄4 cup water
- 1 tablespoon prepared mustard
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1⁄2 teaspoon msg (monosodium glutamate) (optional)
directions
- Season both ducks inside and out with salt.
- Place half the orange wedges and a few celery leaves into the cavity of each bird.
- Place birds, breast side up, on rack in shallow roasting pan.
- Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender.
- If necessary, cover pan with foil to prevent excess browning.
- Prepare sauce by combining all (sauce) ingredients in a sauce pan.
- Heat through (for about 5 minutes), stirring constantly.
- During the last 10 minutes of roasting, baste ducks occasionally with sauce.
- Remove ducks from oven; discard stuffing.
- Serve over hot cooked rice.
- Serve remaining sauce on the side.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.