BBQ duck Hong Kong style at home. This takes a long time to make but once you have made it a couple of times it gets easy. Instead of the S hook, I found a wonderful chicken roasting stand to use and it does just as good a job.
4 tablespoons maltose or honey (but only ordinary honey)
1 tablespoon rice vinegar
1 tablespoon Chinese red colour (found in Chinese or Vietnamese food shops)
280 ml warm/hot water
for the stuffing
1 tablespoon oil (NOT olive oil)
1 tablespoon finely chopped spring onion
1 teaspoon finely chopped fresh ginger
1 tablespoon caster sugar
2 tablespoons Chinese rice wine (but I like dry sherry too)
1 tablespoon yellow bean paste
1 tablespoon hoisin sauce ( Vietnamese shops have a Viet variety that's tasty!)
2 teaspoons 5 spice powder
Preparation:1hour › Cook:2hours › Extra time:1day drying › Ready in:1day3hours
Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.
Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blending well. Pour the mixture into the cavity of the duck and sew it up securely.
Dissolve the maltose or honey with vinegar and red food colouring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours. but its better to leave overnight (if you can)
To cook: preheat the oven to 200 degrees C. Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 180 degrees C after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.