OUR RECIPE
Cantonese
Roast Duck

Season one 3- to 5-pound ready-to-cook
domestic duck inside and out with salt. Prick
skin well all over to allow fat to escape. Do
not rub with off. Place in cavity of duc, one
range, cut in wedges, and a few celerv
jeaves. Place bird breast side up on rackina
shallow roasting pan. Roast bird, un-
covered at 375° for 11% to 2 hrs., then in-
crease to 425° for 15 minutes. If necessary,
cap with foil to prevent excess browning.

Meanwhile, prepare sauce by combining
Ve cup of apricot preserves, V4 cup of water,
1 tablespoon of prepared mustard, 1 table-
spoon of soy sauce, 1 tablespoon of
jemon juice, and ¥% teaspoon of mono-
sodium glutamate in a saucepan. Heat,
stirring constantly. During the last 10
minutes of roasting, baste duck ocasionally
with sauce, Remove bird from oven; discard
stuffing. Serve duck over hot cooked rice:
pass remaining sauce. Makes 4 servings.