Chinese Roast Duck

Preparation info
  • 4

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 duck (4 to 5 pounds)
  • Salt
  • 2 tablespoons chopped

Method

  1. Preheat oven to moderate (325°F.).

  2. Wash the duck and remove excess fat from the body and neck cavities. Rub the inside lightly with salt.

  3. Combine the onion, celery, sugar, cinnamon, aniseeds, one-third cup soy sauce and one