Sam Choy's Award-Winning Roast Duck

Serves 4

Sam Choy's Award-winning Roast Duck Roasting duck the traditional Chinese way is a lot of work, but I've found an easy way to do it that I think tastes just as good. Everyone raves about this duck. It's like a shining star on our menu. The best award we've ever won is the people's award, and this dish keeps winning it over and over again We serve it with steamed rice.

One 5-pound duck
3/4 cup soy sauce
"Dry" Duck Marinade

Rinse the duck. Remove the wings, neck flap, tail end, excess fat, and drumstick knuckles. Place in a dish and pour soy sauce over the bird. Roll the duck in the soy sauce to coat, and let it sit for about 10 minutes. Keep rolling in the soy sauce every 3 to 4 minutes.

Preheat the oven to 550 degrees F. Place the duck, breast side up, on a rack in a large shallow roasting pan, and sprinkle thoroughly with dry marinade. Put a little marinade inside the cavity.

Roast at 550 degrees F. for 30 minutes. Reduce the heat to 325 degrees F. Cook for 1 hour, or until a meat thermometer registers an internal temperature of 170 degrees F. to 175 degrees F. No basting is necessary.

"Dry" Duck Marinade

Makes 3 tablespoons

1 tablespoon salt
1 tablespoon garlic salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon white pepper
1 tablespoon whole coriander seeds

Mix all ingredients.

Sam Choy's Island Flavors:
Cook Your Way to Paradise with More Than
200 Delicious Recipes From Hawai'i's Master Chef
By Sam Choy
Published by Hyperion
Hardback, $27.95
2-color throughout
16 pages of color photos
Publication date: April 1999
ISBN: 0-77868-6474-5
Recipe Reprinted by permission.