Roast honey duck #3

Yield: 6 Servings

Measure Ingredient
8 \N -(up to)
10 cups Water
1 \N Duck; 4 pounds
2 cups Water
1 cup Honey
1 teaspoon Salt
1 tablespoon Sherry
1 tablespoon Sweet vegetable sauce
1 teaspoon Sugar
1 teaspoon Vinegar (up to)
1 teaspoon Chinese hot sauce
½ teaspoon Sesame oil

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, .

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