Basting Sauce for Duck

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Preparation info

  • About

    ¼ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup honey, Chinese bead molasses, or syrup from a jar of preserved gingerroot
  • ½ cup soy sauce (preferably Japanese)
  • ½ cup sherry
  • 1 garlic clove, finely minced
  • 1 teaspoon freshly grated gingerroot or ½ teaspoon ground ginger


Combine all ingredients in a saucepan, bring to a boil, and remove from the heat. Use to baste a duck, every fifteen minutes, as it roasts or turns on the spit.

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