Make this roast duck for Chinese New Year dinners, merry celebrations or potluck sessions. No matter the occasion, it will not only delight tastebuds but also impress your guests
A good roast duck on the table can set the mood for Chinese New Year, especially after learning it is homemade. Representing a healthy and prosperous year ahead, learn how to prepare this Cantonese Roast Duck packed with hours’ worth of flavour. Selected from Wet Market to Table: A Modern Approach to Fruit and Vegetables, this recipe is one to keep and bring out when creating epic dinners with family and friends.
(Note: While this takes about an hour to cook, it requires 2-4 days to prepare.)
Notes from the author: “Before being offered a kitchen job, a cook is typically asked to go to the restaurant for a trial. I was lucky enough to trial at one of Melbourne’s best restaurants, Lee Ho Fook. One big takeaway for me was being able to taste their dishes and to question the cooks on how they are prepared. The Lee Ho Fook roast duck looked like a typical Peking duck on the outside, but boasted juicy, pink flesh rather than the usual dull grey at most Chinese restaurants. Armed with tips from a very helpful cook, I set about replicating the duck at home. This recipe is the happy result.”
Wet Market To Table (published by Epigram), $44.90, is available at leading bookstores and shop.epigrambooks.sg.
Photos and recipes: Epigram Books