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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar

Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves


1 duck (2kg); 4 cloves garlic; 6 tbsp soy sauce; 3 tbsp sherry; 2 tsp corn flour; 2 tbsp honey

Chinese Roast Duck (燒鴨)

Pour boiling water over the duck, cut off the wings and trim any excess fat (to be used in another recipe). Crush the garlic and mix it with the soy sauce, sherry and honey. Baste the duck with the sauce all over and place it on a wire rack. Put the wire rack in a wok and add 500ml water. Cook the duck in an oven at 180°C for 2 hours, basting it with the honey sauce every 15 minutes. Remove any excess fat from the juices and reduce them by a third. Season with salt and thicken using the corn flour mixed with water (1:3). Serve sliced with plain rice and the sauce.

Chinese Roast Duck (燒鴨)