How to make Chinese Roast Duck

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Chinese Roast Duck

1 duck (approx. 2.6Kg.)
2 tablespoons chopped ginger
6 cloves chopped garlic
2 stalks scallions
1 tablespoon fermented soya bean paste
1 fermented tofu/bean curd
1 tablespoon honey mixed with 2 tablespoons water
2 tblsp 5 spice powder
Andreas´s rub
* 8 tablespoons light brown sugar tightly packed
* 3 tablespoons kosher salt
* 1 tablespoon chili powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon onion powder

Rinse duck inside and out with cold water. Boil a pot of water over all the surfaces of the duck. Pat dry with paper napkin. Let duck dry at room temperature for 3 to 4 hours.

To Make stuffing
Combine crushed ginger, scallions, crushed garlic, soybean paste and red bean curd. Mix well.

Put the stuffing into opening in the duck. Close cavity with wood stick or string. Pan with duck is ready for oven.

Preheat oven to 400 degrees F. Put pan with duck in oven and cook for 30 minutes. Turn oven down to 350 degrees F and cook for another 30 minutes. Baste duck with honey water solution. Turn over down to 300 degrees F and finish cooking for final 15 minutes. Let duck stand for 20 minutes before serving duck. Enjoy!

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