Yield: 4 Servings
1. Preheat oven to 350 degrees. 2. Wipe duck inside and out with a damp cloth. Place breast-side up on a rack over a drip pan containing several inches of water. Roast until tender, allowing about 30 minutes per pound. Add more water to drip pan as it evaporates.
3. Prop duck up in a bowl to permit fat to drain off. Let cool. Bone and cut bird in 1- by 2-inch sections (each with some skin).
NOTE: This can be used in recipes calling for roast or cooked duck.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .