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Meats Chinese Poultry 8 Servings

INGREDIENTS

1 Duck, 6 to 7 pounds
2 T Sherry
1 t Salt
1 t Ground star anise
1 Scallion stalk
2 Or
3 Fresh ginger root
4 c Sherry
1 Bunch scallions

INSTRUCTIONS

Wipe duck inside and out with a damp cloth. Rub sherry into its skin,
then salt and ground star anise. Let stand 1 hour. Cut scallion stalk
in 2 or 3 sections and slice ginger root; put inside duck cavity.
Place bird in a large heavy pan and add remaining sherry. Bring to a
boil, then simmer, covered, 2 hours. Drain and let cool; then
refrigerate. Chop duck, bones and all, in bite-size pieces. Trim  roots
off remaining scallions and use whole as a garnish. Serve cold.  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)
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Calories: 237
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 10.2mg
Sodium: 427.4mg
Potassium: 133.9mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: <1g
Protein: 3.3g


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