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Cantonese Duck

By Dee514

Added September 21, 2002 | Recipe #40872

Categories: Main dish Whole duck Duck

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Rate it! | Read 2 Reviews

Total Time:

Prep Time:

Cook Time:

1 hrs 10 mins

10 mins

1 hrs

Dee514's Note:

Posted in reply to a message board request for duck recipes. I don't know how authentic this recipe is, but its yummy just the same.

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Ingredients:

Servings:

Units: US | Metric

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:

1

Season both ducks inside and out with salt.
2

Place half the orange wedges and a few celery leaves into the cavity of each bird.
3

Place birds, breast side up, on rack in shallow roasting pan.
4

Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender.
5

If necessary, cover pan with foil to prevent excess browning.
6

Prepare sauce by combining all (sauce) ingredients in a sauce pan.
7

Heat through (for about 5 minutes), stirring constantly.
8

During the last 10 minutes of roasting, baste ducks occasionally with sauce.
9

Remove ducks from oven; discard stuffing.
10

Serve over hot cooked rice.
11

Serve remaining sauce on the side.