Cantonese roast duck

Cantonese roast duck

Categories: Cantonese Cuisine

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Introduction: For Cantonese roast duck, the skin is very crispy. The meat is succulent, perfectly cooked, and not at all greasy. The duck is rubbed with refined salt and pepper, and Shaoxing wine and pungent sauce are spread over the whole duck. Then melted cream is slathered along with some water. Now it comes to the time of roasting. The duck is fetched out of the oven when it turns golden. It is served with some vegetables after being cut into sections.