If you add some sugar or other sweetener to the basting liquid, the bird gains a mahogany color that you have to see to believe.

Reserve basting liquid.

Bring the remaining basting liquid to a boil and pour it over the duck pieces.

Place the duck on a rack in a roasting pan and pour the reserved basting liquid into the pan.

Peking Style Roast Squab Total time: 3 hours (including air-drying) 2 squabs 1 teaspoon 5-spice powder 1 teaspoon salt For the basting liquid: 2 teaspoons white vinegar 1 tablespoon sugar 2 tablespoons honey 2 cups water 2 tablespoons dark soy sauce 1 cup water Hoisin sauce, for dipping.

Cover the brisket and the remaining basting liquid tightly with plastic wrap and refrigerate for 12 hours.

(In a basting liquid of dark lager, the malt sugars caramelize, creating a crust and sweet flavor.)

In the recipe below the hens are brushed with olive oil, which with the melted fat and meat juices forms the basting liquid.

Mr. Mateo makes a basting liquid with some of the marinade, along with chicken stock, olive oil, vinegar, tomato paste and the ground spice mix called achiote, which, with the red wine, gives the turkey its wonderful color.

You should be left with half the basting liquid.