Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Chinese Recipe : Cantonese Roast Duck (or goose)

This is a Guangdong recipe
Serves 8


3-4 lbs. duck
2 tsps Chinese Five spice powder
2 tsps Salt
1 star anise or 1 tsp. anise powder
1 tsp. sugar
1 tsp. maltose or clear honey
5 tsps water


1. Prepare the duck by cutting off the flights and removing the oil sac under the tail.

2. Mix the five spice powder, salt, star anise and sugar together and place inside the duck. Sew the vent up very securely.

3. Pour a kettle of boiling water over the duck, then dry it.

4. Boil the 5 tsps water with the maltose to make a thin syrup. Paint the outside of the duck with the syrup. Hang the duck in airy place for 4 to 6 hours. The duck does not need sun, only wind.

5. When the duck is dry, hang it in a hot oven (400°F, gas 6) with a drip tray underneath for 15 minutes. Then reduce the oven temperature to 375°F, Gas 5. Continue cooking for another 45 to 60 minutes, depending on the size of the bird. (Allow 15 minutes per 1 lb and 15 minutes extra.)

6. Leave the duck to cold before serving, and carve it. This duck can be served as one dish in a family meal; alternatively a few pieces of duck on a bowl of hot rice makes a light lunch or snack.

Do you like this Chinese recipe? Please share them with your friends: Bookmark and Share

There are no comments yet

Do you like this recipe? Have you put your own twist to it? Please do share.

? ?

Powered by TalkBack

Chinese Chicken Recipes

General Tsao's Chicken recipe , Kung Pao Chicken recipe , Lemon Chicken recipe , Cashew Chicken recipe , Stir Fried Hazelnut Chicken, Empress Chicken Wing, Drunken Chicken, Salted Chicken, Chicken Chop Suey, Mongolian Chicken, Chicken Thighs in Tangy Sauce, Sweet and Sour Chicken, Walnut Chicken, Sesame Chicken Wing, Moo Goo Gai Pan, Peking Duck recipe, Steamed Chicken Wrapped in Lotus Leaves



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.