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Title: Roast Honey Duck #3 Categories: Poultry Yield: 6 Servings 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 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |