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Roast Duck:

Ingredients:

1 Medium Duck, Fresh Or Frozen
1 tbsp Salt
1 Scallion
3 Slices Fresh Ginger
1 tbsp Light Corn Syrup
2 tbsp Water
1 tbsp Soy Sauce
Few Sprigs Fresh Cilantro, For Garnish

Method:

1. Thaw the duck, if frozen. Remove any excess fat, rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the sea salt if possible. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil.

3. Choose an oval casserole dish large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole dish and then put the casserole dish on the rack.

4. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole dish and place it on a rack to dry.

5. Combine the ingredients for the glaze in a small saucepan and bring to the boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

6. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes. Transfer the duck to a chopping board and allow to cool slightly. Using a cleaver, dis-joint and cut the duck through the bone into bite size pieces.

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