| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 8 | -(up to) | |
| 10 | c | Water |
| 1 | Duck; 4 pounds | |
| 2 | c | Water |
| 1 | c | Honey |
| 1 | ts | Salt |
| 1 | tb | Sherry |
| 1 | tb | Sweet vegetable sauce |
| 1 | ts | Sugar |
| 1 | ts | Vinegar (up to) |
| 1 | ts | Chinese hot sauce |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
1. Boil water in a large pan and lower in duck to scald; then remove quickly and drain at once, discarding liquid. Hang bird to dry overnight in a cool, airy place. 2. Boil remaining water and stir in honey to dissolve. Brush over duck skin and let dry somewhat. Repeat 3 or 4 times to saturate skin with honey. 3. Rub duck cavity with salt. Hang duck overnight again to dry in a cool, airy place. 4. Combine sherry, sweet vegetable sauce, sugar, vinegar, hot sauce and sesame oil. Rub mixture into duck cavity. Meanwhile preheat oven to 450 degrees. 5. Place duck on a rack over a drip pan containing several inches of water and roast 20 minutes. Reduce heat to 250 degrees and roast 40 minutes more. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Eternal Combustion Protection”