Serve 4 to 6
One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3
Scallions for garnish
Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add
ginger, scallion, honey, vinegar, and sherry. Bring
to boil. Pour in dissolved cornstarch. Stir
Place duck in large strainer above larger bowl.
Scoop boiling mixture all over duck for about 10
Hang duck again in cool, windy place for 6 hours
until thoroughly dry.
Place duck breast side up on a greased rack in oven
preheated to 350 degrees. Set a pan filled with 2
inches of water in bottom of oven. (This is for
drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more.
Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat
and skin immediately on a prewarmed dish.
The duck is eaten hot with
Mandarin Crepes. Garnish with scallion flowerets.
(May be prepared in advance through step 5. Do not
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