Roast Duck Dipping Sauce

Step 1

Remove the innards from the duck, wash it thoroughly, and drain it. Stuff it with roast duck seasoning, coriander, shallots, ginger slices, and minced garlic. Sew the opening, inflate the duck, scald the skin, and apply the skin glaze. Insert the roasting fork from the inner side of each leg, passing beneath both wings, then tighten it near the duck's jaw. Place the duck in a well-ventilated area to dry.

Step 2

Arrange good-quality charcoal in the open charcoal oven and light a strong fire. Put on heat-resistant roasting gloves, grip the fork with both hands, and preheat the duck's head, turning it as it heats.

Step 3

When the duck's head turns golden brown, turn the body toward the fire and roast it, rotating it regularly.

Step 4

When the duck's body begins to turn golden, move it away from the fire and roast the head again until it is cooked and a little light oil drips out.

Step 5

Return the duck's body to the oven and continue roasting, turning it regularly.

Step 6

The duck is done when it is golden-red all over and clear fat drips from it.

Key points:

Step 7

The process for roasting duck and goose over an open charcoal fire is similar; roast duck is used here as the example.

Step 8

Roasting duck or goose manually over an open charcoal fire is a traditional method that is both interesting and demanding, requiring considerable skill from the chef. The heat must be carefully controlled: use a gentle fire to cook the meat at first, then a strong fire to crisp and color the skin. Duck and goose prepared this way have a rich natural flavor and a fragrant charcoal aroma.