| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 100 |
lb |
DUCK WHOLE FZ |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 1 1/3 |
tb |
GINGER GROUND |
| 1 |
c |
SOY SAUCE |
| 1 1/3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
1. WASH DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN
WELL.
2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT AND PEPPER.
3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF
DUCK.
4. ROAST DUCK 1 1/2 HOURS. COMBINE 3 LB (1 QT) HONEY, 1 CUP SOY SAUCE,
1 1/3 TBSP SALT AND 2 TSP BLACK PEPPER. STIR UNTIL WELL BLENDED. INCREASE
OVEN TEMPERATURE TO 375 F.
5. POUR OFF FAT FREQUENTLY DURING ROASTING PERIOD.
6. 5. BRUSH SKIN OF DUCKS EVENLY WITH 1/2 OF GLAZE. ROAST 15 MINUTES.
REPEA
WITH REMAINING GLAZE. ROAST AN ADDITIONAL 15 MINUTES OR UNTIL TENDER.
NOTE: 1. USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING
PANS AND 13 RACKS).
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25000.
Recipe Number: L16403
SERVING SIZE: 1/4 DUCK (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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