Roast Duck
Roast Duck is a great and famous food in Singapore. When you first reach changi airport, Singapore, you can find top tom yum soup at terminal 3
When you go to city and central of Singapore, you can find roast duck at
Zhen Zhu Fang Roasted Delights 珍珠坊香港烧
34 New Market Road #01-1098 People’s Park Food Centre, Singapore 050032
Opening Hours: 9am – 9pm (Mon – Sun)
When you go back your country, you can cook tom yum soup using
Ingredients
1 (4 1/2-pound) duckling (oven-ready)
2 teaspoon salt
For the Marinade
1 tablespoon oil
2 tablespoon green onion (finely chopped)
1 tablespoon ginger root (finely chopped)
2 tablespoon garlic (minced)
1 tablespoon sugar
2 tablespoons Chinese rice wine
1 tablespoon yellow bean sauce
1 tablespoon light soya sauce
2 teaspoons five-spice powder
For the Glaze
4 tablespoons honey
1/2 teaspoon red food coloring
1 tablespoon rice vinegar
1 cup warm water
prepare
Rub salt all over duck
Heat oil in skillet, add green onion, ginger root, and garlic
Add the rest of marinade, stir well and bring to a boil
Reduce heat and simmer for 2 to 3 minutes
Remove and set aside to cool
Prepare and Blanch the Duck
Bring a stockpot of water to a boil
Pour the cooled marinate into the cavity
using heavy needle sew closed the cavity
Use ladle to pour boiling water all any exposed portion until skin contacted.
Air dry the duck
Put the duck in refrigerator for 3 hours.
Make the glaze
gather the ingredients
In a small bowl, dissolve honey, red coloring, vinegar in warm water
Brush it all over air dried duck. Repeat the brushing two more times
Roast the duck
Roast the duck for 30 minutes, 200 degree celsius with breast up.
Turn the duck and roast for 20 minutes.
Turn duck back and roast for 10 minutes.
Modified from