Name: Barbecued Duck #2
Ingredients: 1/2 c Honey; 1/2 c Vinegar; 1 (4 to 5 lb.) duck; cleaned; 2 tb Bean paste; 2 tb Chopped fresh garlic; 2 ts Salt; 1/2 c Cooking wine; 1/2 c Sugar; 3 Green onions

Has it ever occurred to you that one hundred pianos all tuned to the same fork are automatically tuned to each other? They are of one accord by being tuned, not to each other, but to another standard to which each one must individually bow. So one hundred worshipers [meeting] together, each one looking away to Christ, are in heart nearer to each other than they could possibly be, were they to become ';unity' conscious and turn their eyes away from God to strive for closer fellowship. Social religion is perfected when private religion is purified.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	6	Servings

INGREDIENTS

1/2	c	Honey
1/2	c	Vinegar
1		(4 to 5 lb.) duck; cleaned
2	tb	Bean paste
2	tb	Chopped fresh garlic
2	ts	Salt
1/2	c	Cooking wine
1/2	c	Sugar
3		Green onions

INSTRUCTIONS

Twelve hours before roasting the duck, place a large wok on the stove and
fill with 1 gallon water. Add the honey and vinegar and bring to a full
boil. Holding the duck by one wing, ladle the hot liquid over the duck,
coating well. Continue to ladle for 3 mins. Tie the legs of the duck
together with string and suspend over a container. Let the duck drip dry
for 12 hours. Preheat oven to 400 F. Combine the bean paste, garlic, salt,
wine, and sugar. Place the whole green onions in the duck cavity followed
by the bean paste mixture. Sew the opening together and bake in preheated
oven for 45 mins.
GOLDEN PALACE
7TH ST, NW, WASHINGTON, DC
BEVERAGE:  TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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