| 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.
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