Cantonese Roast Duck

Preparation was somewhat tedious. I had to first blanch the duck in boiling water for a few minutes, prepare the stuffing (which is where the magic is), insert the stuffing into the cavity of the blanched duck, sew it up, glaze the duck with honey dissolved in rice vinegar, tie a string onto its neck and hang the duck overnight to dry. 

Honey glazed, stuffed, and ready for the oven

Roast duck fresh out of the oven

Carving the roast duck

Succulent pieces of duck breast meat

For the stuffing, I first fried finely chopped ginger roots and star anise in vegetable oil until fragrant, then added in a mixture of yellow bean sauce, hoisin sauce, five spices powder and chinese wine. I then tossed in a bundle of chopped spring onions, and let the gravy boiled for a minute or two.