Duck
Try simply roasting it.... Fill entire cavity with cloves of garlic,
pealed After
roasting , transfer the drippings to a sauce pan. Add 1 jar of Hoison sauce, 1/4 cup of
sherry, 1/4 cup soy sauce, 4 tbs sugar, 4 tbs chili powder and hot oil to taste... Simmer
till reduced by 1/3... A nice thick, spicy sauce to accompany the duck... I suggest
you serve the sauce on the side rather than pouring over the duck...
Another word of caution, use a rack to keep the duck off of the bottom of the pan during
the roasting...
Good Eating !!
David
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