Duck prep, 24 hours in advance
I’m using the Joy of Cooking’s recipe for ‘Chinese Roast Duck’ (page 621-622), paraphrased:
- one duck, four to five pounds
- five cups of water
- one half cup of soy sauce
- one quarter cup of honey
Mix liquids in a large pot, bring to a boil. Place duck in mixture for one minute, continually coating with liquid.
“Remove the duck from the pot, drain, and pat dry.” Dry uncovered in refridgerator for twenty-four hours.
related: Sunday’s dinner.
