Red Cooked Duck
|Duck||5 Pound (Fresh Or Frozen)|
|Dark soy sauce||6 Tablespoon|
|Chinese rice wine||1⁄4 Cup (4 tbs)|
|Scallion stalks||2 , cut into 2 inch lengths|
|Ginger root slice||2|
|Rock sugar||1⁄4 Cup (4 tbs)|
|Water||4 Cup (64 tbs)|
|Sesame oil||2 Teaspoon|
Remove extra fat from body of duck.
Rinse duck with water, drain and dry well.
Rub salt inside the duck and brush 1 Tbs of the soy sauce onto the duck.
Let stand in a large pot for 1 hour.
Preheat oven to 400Â° F (204Â° C).
Put the duck breast side up on an oiled roasting rack and place over a broiler pan filled with 1 inch (2.5 cm) of water.
Roast the duck until the skin is browned, about 30 minutes.
Add 5 Tbs soy sauce, wine, star anise, scallions, ginger, rock sugar, and water to the large pot.
Bring to a boil, then put in the roasted duck, breast side down, giblets, and neck (with the skin removed).
Boil for 5 minutes.
Cover and turn heat to medium low and cook for 1 hour.
Turn the duck over and continue cooking for 1 hour or until the duck is very tender.
Baste with the sauce a few times.
Carefully take the whole duck out and lay it on a large platter, breast side up.
Keep warm in oven.
Discard the star anise and ginger and skim the fat off the sauce.
Add sesame oil, mix well, and then pour the liquid onto the duck. (If there is too much liquid, boil it down to about 3/4 cup.)