| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Duck; 6 to 7 pounds | |
| 1 | ts | Yellow bean paste |
| 1 | Onion | |
| 8 | c | Dry white wine |
| 1 1/2 | ts | Salt |
INSTRUCTIONS
1. Wipe duck inside and out with a damp cloth and dry well with paper toweling. Rub duck cavity with yellow bean paste. Slice onion and place inside cavity. 2. Bring wine nearly to a boil in a large heavy pan. Add salt. Then lower bird in gently and simmer, covered, over the lowest possible heat until done (about 4 hours). Use an asbestos pad to keep heat to a minimum. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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