Chinese roasted duck from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsSpicy on December 16, 2022

    This was delicious, but I used a Rohan duck which was the wrong type of duck if you follow this recipeto the letter. It turned out tougher and a little dry, but still very flavorful. A Rohan is not nearly as fatty as a Pekin. To make this recipe using a less fatty duck, I recommend cooking it on a lower temperature and not as long. I'm probably going to make some soup out this duck.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.