Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Duck; 4 to 5 pounds |
| ¼ cup | Stock |
| 1 tablespoon | Sugar |
| 2 tablespoons | Soy sauce |
| 1½ tablespoon | Honey |
| 1 teaspoon | Salt |
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 1-¾ to hours, basting with marinade at ½-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, .