Mahogany-Glazed Roast Duck with Steamed Bread and Fresh Herbs

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Simple roast duck is transformed by a coating of Chinese sweet-hot basting sauce. The accompaniment of fresh mint leaves and coriander is a Southeast-Asian accent to this simplified version of the classic Peking roast duck. The steamed French bread is a Vietnamese touch - a reminder of that country’s onetime French presence - and an interesting variation on the thin Mandarin pancakes that traditionally accompany the Chinese dish.

The duck is roasted au naturel for the first p