INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.
3. Turn bird over. Add sugar and simmer until done (about 1 hour more).
4. 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:
1. In step 1, use 1/3 stock, 2/3 water.
2. In step 2, add 5 dried black mushrooms (soaked) and 1/2 teaspoon
sesame oil.
3. 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.
4. 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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