Ingredients:
- 1 medium size duck, about 4 to 4 1/2 lb (2 to 2.25 kg);
- 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, peele, (0.25-0.3 kg), grated and squeezed for juice);
- 3/4 cup (180 ml) port wine (can substitute with red wine, port wine is richer and sweeter);
- 1/4 cup (60 ml) fresh orange juice;
- 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market like Whole Foods);
- 2 tablespoons dark soy sauce;
- 2 tablespoons hoisin sauce;
- 2 tablespoons plum sauce (duck sauce);
- 1 granny smith apple, peeled and diced to 1/2” cubes;
- 2 bunches cilantro, cut root and cleaned;
- 2 stalks celery, cleaned, peeled and cut to 1/2” pieces;
- Sea salt and pepper.
Recipe:
Serving for 4
- Clean the duck, remove extra fat and pat dry, (save the giblets and neck bone for soup);
- Rub outside of the whole duck with sea salt;
- Add ginger juice and 1/2 cup of port wine, marinate overnight;
- At least an hour before roasting, discard the overnight marinate, add orange juice, the rest of port wine, Liquid Aminos, dark soy sauce, hoisin sauce, plum sauce and pepper mixture;
- Fill the cavity of the duck with apple, celery cubes and cilantro;
- Sew up the the cavity with wooden or metal picks;
- Trusse the duck for even cooking and better presentation;
- Preheat the oven to 425˚F (220˚C), place the duck, breast up, in a oiled roasting pan and in the oven;
- Roast the duck until the juices run clear when the thigh is pierced by a knife (about 45 minutes);
- Coat the duck with honey and place in the broiler for 3 minutes;
- Let the duck rest for 10 to 15 minutes before carving.
- Serve warm.