Roast Honey Duck 8 (up to) 10 c Water
1 Duck; 4 pounds
2 c Water
1 c Honey
1 ts Salt
1 tb Sherry
1 tb Sweet vegetable sauce
1 ts Sugar
1 ts Vinegar
1/2 (up to) 1 ts Chinese hot sauce
1/2 ts Sesame oil
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.
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.
Rub duck cavity with salt. Hang duck overnight again to dry in a
cool, airy place.
Combine sherry, sweet vegetable sauce, sugar, vinegar, hot sauce
and sesame oil. Rub mixture into duck cavity. Meanwhile preheat oven
to 450 degrees.
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.
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