Roast Drunken Duck

Ingredients

• Marinade
• 4 teaspoons Kikkoman soy sauce
• 4 teaspoons dark soy sauce
• 1 cup dry sherry
• 1 teaspoon salt
• 1 teaspoon Chinese 5-Spice powder

Method

• 2 4-5 pound duckling
• 16 dried black mushrooms
• Stuffing:
• 4 tablespoons cooking oil
• 8 slices ginger -- julienned
• 7 cloves garlic -- minced
• 4 medium onions -- thinly sliced
• 1/2 cup jicama -- julienned
• 4 tablespoons Sichuan pickled vegetable
• 1/2 cup white wine
• 2 teaspoons Chinese five-spice powder
• 4 tablespoons dark soy sauce
• 2 tablespoons hoisin sauce
• Glaze:
• 4 tablespoons dark soy sauce
• 2 tablespoons hoisin sauce
• Rub marinade ingredients with marinade and refrigerate for 2 hours.
• Stuffing: In hot wok add oil, ginger and garlic and cook until fragrant. Add onions and stir fry for 1 minute. Add mushrooms, jicama and pickled vegetable and stir-fry for 2 minutes. Add wine, five spice, soy sauce and hoisin sauce and cook for 1 minutes.
• Preheat oven to 400F. Place stuffing inside duck. Place duck on a rack in a roasting pan. Bake for about 1 to 1 1/2 hours.
• Increase oven temperature to 475F. Brush glaze mixture over duck and bak until skin is richly glazed another 5-7 minutes.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Martin Yan