Rotisserie Chinese Duck
|Dark molasses||1⁄4 Cup (4 tbs) (Preferably Chinese Bead Molasses Available In Most Oriental Grocery Stores)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Garlic||3⁄4 Clove (3.75 gm), or 1 small clove, minced|
1. Wash the duck and dry well with paper towels inside and out. Sprinkle the duck cavity with salt and insert the parsley and lemon. Truss the bird securely. Fold the wings under and tie close to the body. Tie the legs together, then bring the cord under the tail and over the breast and tie securely. Make certain the thighs are tied close to the body so they will not break away during cooking.
2. In a saucepan combine the molasses, soy sauce, sherry and garlic and cook over low heat five minutes.
3. Insert the spit rod through the center of the duck cavity, balancing it carefully. Be sure one set of skewers is inserted firmly into the legs before tightening the screws.
4. Roast until tender, about two hours, basting every fifteen minutes with sauce. The duck skin will darken considerably while cooking. When done, the drumstick meat is soft when pressed with the fingers and the thigh joint moves easily.