This roast duck recipe is so easy even my 11 year old daughter could make it. This is her first attempt and the duck turned out so tender and delicious. The whole family loved it. It's a family recipe from my god-sister, L. The main ingredient is "hong zhao"- i.e. fermented red wine residue which is available in the refrigerated section of most Chinese supermarkets. The recipe calls for 1 whole duck ( about 4-5lbs), 2 tbsps of hong zhao, 2 tbsps of salt and 1 tbsp of sesame oil.
1. Mix hong zhao, salt and sesame oil in a bowl.
2. Wash duck and discard excess fat as well as the head, feet and internal organs. Pat dry with paper towel.
3. Rub duck thoroughly including the cavity with hong zhao mixture and let duck marinate in fridge overnight.
4. Turn oven temperature to 300 degrees Fahrenheit. Line a shallow roasting pan wih aluminum foil before placing duck in pan. Place duck breast side up in oven and let it roast for 1 hour.
5. After 1 hour, pour out excess fat and drippings on the bottom of roasting pan into a bowl and set aside. Turn duck breast side down and roast for another 1 hour.
6. Following step 5 above, crank up the oven temperature to 350 degrees Fahrenheit. Take duck out from oven and turn it breast side up then roast for another 1 1/2 hours. Remove duck from oven and let it rest for 10 minutes before serving. Duck should be crispy on the outside and tender on the inside.
7. Duck may be chopped, carved or shredded and served with a small amount of pan drippings and steamed rice with green veggies on the side.