On special occasions, religious holidays or New Year celebration the few well to do Khmer Krom families would have a whole roasted pig for food offerings. For most Khmer Krom would have roasted, steamed, boiled duck or chicken, or just roasted pig head for food offerings. Back home we cook roasted pig or duck over open grill because most of us don’t have oven.
The women in charged of marinated meat and the men take over the out door roasting, it took most of the day to roasted a whole pig, and several hours for roasted duck out door.
This delicious roasted duck cooked in the oven.
- Ingredients :
- 1 Frozen or fresh duck already cleaned
- 1 Teaspoon salt
- ½ Cup water
- 3 Tablespoons soy sauce
- 1 Tablespoon rice wine or whiskey
- 2 Tablespoons light brown sugar, or palm sugar, or honey
- ¼ Teaspoon five spice powder
- 2 Cloves garlic, minced
- 1½ Tablespoon corn starch
- ¼ Teaspoon black pepper
- 3 Stalks green onion, cut 3 inches length
- 3 Cloves star anise
- ¼ Cup sliced fresh ginger root
- Couple drops of red food coloring(option)
- Procedures :
Defrosted frozen duck, removed organs and washed duck under warm water, drained and pats dry with paper towel.
Take a large needle gently pokes through-out the duck skins, this process to get the marinated well absorb in duck and help get rid some of duck oil when roasted.
Rubs salt on duck and in it stomach cavity, set a side for ½ hour.
In a small bowl, mix water with soy sauce, wine, sugar , five spice powder, garlic, corn starch and black pepper, mix well, add star anises, green onion, ginger and red food color, mix well.
Rubs marinade sauce on duck and it stomach cavity, stuffed green onion, ginger and star anises into duck stomach cavity, sew duck stomach with thread to close the cavity and refrigerated over night or at least 4 hours.
Pre-heat oven at 300 degrees.
In a large roasting pan, put roast rack on top, put marinated duck on top of roast rack with the breast side up, and pour water in to the bottom of roasting pan, do not let water touch duck.
Put roasting pan in lowest level of oven, cook duck for 40 minutes, then flip duck over with the breast down and continue to cook another 40 minutes. Do not let the bottom pan dry out of water, add more water if needed.
Turns duck back to breast side up, cook till duck tender, increase oven temperature to 450 degrees, cook duck under high temperature till duck skins crispy and golden brown.
Keep an eye on duck, don’t burn it and do not over cook duck.
Serve hot with rice or bread.
Copyright by Mylinh Nakry.