| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 4 pounds |
| 2 |
c |
Sherry |
| 1 |
ts |
Salt |
| 2 |
tb |
Soy sauce |
INSTRUCTIONS
1. Wipe duck with a damp cloth and place in a pan. Add sherry and salt;
bring to a boil, then simmer, covered, 15 minutes. Meanwhile preheat oven
to
350 degrees.
2. Drain duck, reserving liquid, and rub with soy sauce.
3. Place bird on a rack over a drip pan containing several inches of
water. Roast 1 hour, basting at 20-minute intervals with reserved liquid.
(Add more water to drip pan as it evaporates.)
VARIATION: In step 2, mix the soy sauce with 1 tablespoon honey; then thin
slightly with water before rubbing over duck.
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:
“Religion: a mirage. Jesus: reality”