{"id":1485,"date":"2020-08-15T18:46:53","date_gmt":"2020-08-15T18:46:53","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=1485"},"modified":"2020-08-15T18:46:53","modified_gmt":"2020-08-15T18:46:53","slug":"7js4lmsbxd4hfdc-dc8we-jmrlx-5ejjt-4esb7-dzxwe-mnnf3-6rbbb-69mad-nm9m6-djtay-966y5-xlt3e-55lla-hmxpp-dw22j-psw8k-btyfs-e93bb-4arga-jrlbs-wpwly-ctxhd-7nja5-gj2nj-h3h6d-f2brz-sssf6","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=1485","title":{"rendered":"Chinese Roast Duck"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 young duck<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Seasoning for Inside of duck:<br \/>1\/2 tbsp. ginger Juice<br \/>1 tbsp. wine<br \/>1 tsp. soyu<br \/>1 tsp. sugar<br \/> tsp. salt<br \/>1\/2 tsp. num yui (bean curd)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Seasoning for outside of duck:<br \/>1 tbsp. soyu<br \/>1 tbsp. sugar<br \/>3 tbsp. honey<br \/>1\/4 tsp. red coloring<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Rub inside of duck well with seasoning. Rub outside well also with the seasoning and let stand in bowl, turning occasionally (about 1\/2 hour). Place on a rack in roaster. Roast in 350 F oven for 1-3\/4 hours.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Char Siu: 2 lb. shoulder pork and use same sauce as for duck (outside).<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1597517127961-JDJPJAY7AEW9MQGRSPEF\/72.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 young duck Seasoning for Inside of duck:1\/2 tbsp. ginger Juice1 tbsp. wine1 tsp. soyu1 tsp. sugar tsp. salt1\/2 tsp. num yui (bean curd) Seasoning for outside of duck:1 tbsp. soyu1 tbsp. sugar3 tbsp. honey1\/4 tsp. red coloring Rub inside of duck well with seasoning. Rub outside well also with the seasoning and let stand&#8230;<\/p>\n","protected":false},"author":0,"featured_media":1486,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[27,50],"class_list":["post-1485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-more-of-our-favorite-recipes-red-1964","tag-poultry"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/1485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1485"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/1485\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/1486"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}