whole-roasted-duck

INGREDIENTS:
1 ‘CAPELLA’ Duck about 2 Kg. – neck removed
1½ Cup Dry Red Wine
1½ Cup Soya Sauce
2 Tablespoon fresh Lemon Juice
½ Cup Hoisin Sauce
2 peppercorns (optional)
2 (2½”) Cinnamon Stick
¼ teaspoon dried hot Red Pepper Flakes
6 Garlic cloves smashed
2 (¼”thick) piece peeled fresh Ginger, smashed
2 small Onion, quartered
2 Cup water
2 tablespoon all purpose Flour

METHOD:

Special Equipment : Kitchen String, an instant-read meat thermometer

Step 1 : Put oven rack in middle position and preheat oven to 205 °C .
Step 2 : Wash and dry Duck, then “groom” it by removing any remaining feathers and quills with tweezers or needle nose pliers. Tie legs together using string, then tuck wings under body to secure.
Step 3 : Combine all remaining ingredients except water and flour in a large sealable plastic bag and add Duck. Marinate, chilled, 1 hour
Step 4 : Transfer Duck to a roasting Pan and reserve marinade. Roast 15 minutes. Meanwhile, pour 1½ cup marinade through a Sieve into a saucepan and discard reminder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 68 ° C when inserted in meaty part of a thing or 72 ° C in breast (do not touch bone), then cook for 15 to 20 minutes more.
Step 5 : While Duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in ¼ cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.
Step 6 : Remove Duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 72 ° C at leg and 74°C at breast)