Yield: 6 Servings
|1||Duck; 4 to 5 pounds|
|3 tablespoons||Soy sauce|
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 1-¾ 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, .