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Meats Chinese Poultry 6 Servings

INGREDIENTS

1 Duck, 4 to 5 pounds
3 up to
4 T Oil
Salt
1 Onion
2 up to
3 Fresh ginger root
1 T Soy sauce
1 t Sugar
1 c Sherry

INSTRUCTIONS

Wipe duck inside and out with a damp cloth. Dry well with paper
toweling, or hang up to dry in a cool, airy place 1 to 2 hours. Heat
oil in a large pan and brown duck quickly. Then rinse under cold
running water (to remove oil) and drain. Sprinkle bird lightly with
salt inside and out. Slice onion and ginger root thin, then put  inside
duck cavity. Transfer duck to a large heatproof bowl. Sprinkle  with
soy sauce and sugar; then pour sherry over. Steam by the  bowl-in-a-pot
method until duck is tender (about 2 hours). See  "HOW-TO SECTION".
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 37.8mg
Sodium: 1967.6mg
Potassium: 356.9mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 1.8g
Protein: 7.5g


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