| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck; 4 to 5 pounds | |
| 1/2 | tb | Sugar |
| 2 | tb | Sherry |
| 2 | tb | Hoisin sauce |
| 1 | ts | Cornstarch |
| 1 | ts | Salt |
| 2 | Or | |
| 3 | Scallions | |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | sl | Fresh ginger root (up to) |
| 4 | tb | Oil |
| 4 | tb | Soy sauce |
| 3 | c | Water |
INSTRUCTIONS
1. With a cleaver, split duck down the back; then chop each half, bones and all, in 4 or 5 pieces. Combine sugar, sherry, hoisin sauce, cornstarch and salt. Rub over duck and let stand 30 minutes. 2. Cut scallions in 1/2-inch sections; crush garlic and ginger root. 3. Heat oil in a large heavy pan. Add scallions, garlic and ginger and stir-fry a few times. Add duck and brown lightly on all sides. Drain off excess fat. 4. Add soy sauce and water and simmer, covered, until tender (45 minutes to 1 hour). VARIATIONS: During the last 30 minutes of cooking, add any of the following: 1. 1 to 2 cups bamboo shoots, cubed or sliced 2. 4 cups Chinese lettuce, cut in 1-inch sections 3. 1 pound chestnuts, blanched and shelled 4. 6 eggs, hardboiled and shelled but left whole 5. 8 to 10 dried black mushrooms (soaked) During the last 20 minutes of cooking, add any of the following: 1. 2 pounds potatoes, peeled and cut in 2-inch cubes 2. 1 pound string beans, stemmed but left whole During the last 3 minutes of cooking add 1 green pepper, diced 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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