Monday, May 30, 2011


1 duck 1.5 kg duck
1 tbsp five spice powder
3 tbsp hoi sin sauce
2 tbsp peanuts
3 pics star anise
2 stalk spring onion
4 nos shallots
5 nos garlic crushed
2 tbsp Chinese rice wine
1 liter water
2 tbsp white vinegar
300 gm maltose


Clean & dry the duck, rub skin & cavity
with spice powder, hoi sin sauce & rice wine.

Stuff cavity with star anise, shallots, garlic,
spring onion & peanuts then close it up with
a bamboo skewer or kitchen string.

Heat up rest of the ingredients & baste the
 duck with it.

Hang the duck to dry for about 6 hours
under the fan or sun.

Roast in pre-heated oven at 180 – 200
degrees Celsius for about 35 – 40 minutes
or until cooked.

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