INGREDIENTS

INSTRUCTIONS

Wipe duck inside and out with a damp cloth. Place breast-side up in a
heavy saucepan, tucking wings under body. Add water to cover and  bring
to a boil. Meanwhile cut scallions in 3-inch sections and slice  ginger
root. Then add both, along with soy sauce, sherry and salt.  Simmer,
covered, 1 hour. Turn bird over. Add sugar and simmer until  done
(about 1 hour more). Cut breast meat against the grain in slices
1/2-inch thick. Arrange on a serving platter, reconstructing the  shape
of the breast. (Or chop duck, bones and all, in 2-inch  sections.)
Serve hot, with or without gravy. The gravy may be  reserved for later
use as a master sauce (see recipe). Or serve cold.  NOTE: The duck is
done when the meat is so tender it nearly falls  from the bones.
VARIATIONS    In step 1, use 1/3 stock, 2/3 water.    In step 2, add 5
dried black mushrooms (soaked) and 1/2 teaspoon  sesame oil.    Use 12
to 15 whole scallions (trim root ends, but keep stalks and  green
leaves intact). Toss scallions in a mixture of 2 tablespoons  soy sauce
and 1/2 teaspoon sugar, then place in duck cavity with the  ginger
root. Bring to a boil as in step 1, then cook with seasonings  as in
steps 2 and 3. Serve bird whole with gravy.    For a smaller duck (3 to
4 pounds) use only 1 cup water, 2  tablespoons soy sauce, 1 tablespoon
sherry and 1 teaspoon sugar. Cook  1-1/2 hours, basting and turning for
even coloring.  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: 85
Calories From Fat: 24
Total Fat: 2.6g
Cholesterol: 10.2mg
Sodium: 1110.5mg
Potassium: 39.1mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: 1.3g
Protein: 3.5g