23 December 2012,21:19 by

Posted in

Rate this Article:

 Print Hits: 1,474


Serves :

Preparation Time :
50 minutes

Cooking Time :
3 hours 40 minutes

Preparation Method :

  • Rub the dry duck with salt and pepper and leave for 2 hours.
  • Place the duck on a rack in an ovenproof dish and put in a preheated moderately hot oven.
  • Roast for 15 minutes on each side until the oil starts to seep out of the duck and both sides are lightly browned.
  • Pour off the oil, then brush the duck all over with the hoisin sauce and also brush inside the body cavity.
  • Place the wine, spring onions, ginger slices and yams in the body cavity.
  • Cover the dish completely with foil and turn down the oven to moderate. Roast for 1 hour.
  • After 1 hour, baste the duck with the pan juices, reseal the foil and cook for another hour.
  • The duck should now be ready. Test by inserting a skewer into the leg: if the juices run clear, the duck is cooked.
  • Serve hot.


  • 2 kg duck, washed and dried
  • Salt
  • 2 teaspoons freshly ground white pepper
  • 2 tablespoons hoisin sauce
  • 6 tablespoons Chinese rice wine or dry sherry
  • 6 spring onions, finely chopped
  • 10 slices root ginger, peeled
  • 750 grams small yams, washed, peeled and cut into 1 inch chunks

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA