| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 4 to 5 pounds |
|
|
Salt |
| 2 |
|
Cloves garlic |
| 2 |
|
Or |
| 3 |
|
Scallions |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Sherry |
| 2 |
tb |
Honey |
INSTRUCTIONS
1. Wipe duck with a damp cloth. Rub lightly, inside and out, with salt.
Preheat oven to 350 degrees.
2. Crush garlic and mince scallions; then combine soy sauce and sherry.
Divide mixture in half.
3. Mix honey with one half. Rub into duck skin and let stand a few minutes
until dry. Then repeat. (Reserve remainder of honey mixture. Combine it
with 1 cup boiling water for basting.)
4. Pour remaining half of soy mixture into duck cavity. Place bird on a
rack over a drip pan containing several inches of water.
5. Roast until done (about 1-3/4 to 2 hours), basting with reserved honey
mixture at 15-minute intervals. (Add more water to drip pan as it
evaporates.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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