Chinese-style roast duck from A Taste of Canada: A Culinary Journey by Rose Murray

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wasabi mashed potatoes; Sautéed sugar snaps with prosciutto chips

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on May 25, 2014

    This method of slow roasting the duck and finishing it at a high temperature worked: the meat was moist and the skin, crisp. Though it smelled of ginger, garlic and five-spice while it cooked (really quite heavenly), the flavours of the marinade didn't penetrate the meat so an accompanying sauce with those same ingredients might have been a nice idea.

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