1914 - Chinese-Japanese Cook Book

Japanese - Baked Duck

DDV CULINARY

Clean and singe the duck and wash in lukewarm water,
then wipe dry with a clean cloth.
Rub well with salt.
Cut in pieces, and dip each piece of the duck
in a batter made of kudzu starch and eggs.
Make the batter of about the thickness of fritters.
Lay these in a pan that has been oiled, and bake in a slow oven for two hours.
Make a gravy by chopping the giblets very fine
and putting them in a pot with a cupful of water,
a cupful of syou sauce, salt and pepper, and a teaspoonful of sugar.
Boil slowly while the duck is baking.
Place the duck, which should be well browned, on a platter,
then pour over it the gravy and garnish with orange or lemon peel, grated.