THE CHINESE COOK BOOK
51
ROAST DUCK
燒
SUE鴨
ARP
- 2 ducks (about 4 pounds each)
- 2 teaspoonfuls spicery powder
- 2 cups Chinese sauce
- A few drops of sesamum-seed oil
- 2 teaspoonfuls salt
(a) Put the ducks in hot, not boiling, water for 2 minutes and then add the spicery powder, sauce, oil, and salt. Leave the ducks in for 20 minutes. Be sure every bit of duck is dipped into it.
(b) Place the ducks as shown in the diagram, having first started the fire, that the wall is hot. Roast for 1 hour.
A hot fire is necessary before the ducks are put into the stove; after the ducks are in, the first must be kept low. There must be no smoke.
