Hsiang Ju Lin, Tsuifeng Lin

121. Glazed Duck

糖酱鴨

Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Easy

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Ingredients

  • A 5-lb. duck
  • 5 tablespoons soy sauce
  • ¼

Method

Clean the duck, wipe it dry and truss it securely. Roast it for about 1½ hours in a 350°F. (Mark 3) oven. Pour out the liquid in the body cavity and let the fat drip off.

Bring the remaining ingredients to the boil in a large pan into which the