| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 4 to 5 pounds |
| 1/4 |
c |
Stock |
| 1 |
tb |
Sugar |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Honey |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Wipe duck, inside and out, with a damp cloth.
2. Combine stock, sugar, soy sauce, honey and salt in a large deep bowl.
Coat duck with mixture and let stand in bowl 1 hour, turning occasionally.
Drain, reserving marinade. Meanwhile preheat oven to 350 degrees.
3. Place duck on a rack over a drip pan containing several inches of
water. Roast 1-3/4 to hours, basting with marinade at 1/2-hour intervals.
4. Let cool slightly; then, with a cleaver, chop bones and all in
bite-size pieces, or carve Western style. Serve duck plain or with a plum
sauce dip.
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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