May 24, 2008

CANTONESE ROAST DUCK DRUMSTICKS

Have you ever roasted duck drumsticks instead of the whole duck? The drum is easier to handle than the whole duck. Try this and it is simple for the whole family to enjoy.


4 duck drumsticks

Marinade
10g spring onion
10g ginger
2pcs star anise
10g coriander stems
1 tbsp white rice wine
4 tsp five spice salt

For colour
30mls white vinegar
20mls water
40g maltose
20ml red vinegar


Rince the duck drumsticks. Pat it as dry as you can. Add the marinade on the drunsticks in a mixing bowl and marinade for about almost an hour. Remove the duck from the marinade. In a small bowl, mix the colour ingredients and set it aside.

Soak the marinated duck with the colour mix. Remove the duck and drain it well. Place the duck on a baking sheet that has been glazed with a little oil.

Bake in a medium oven for 15mins each side, turning once. You might like to glaze it before turning with the remaining colour mix. Each side should not be roasted for more than 15mins for the first flip. The second turn takes maximum 5mins before you serve.

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