1. Bone duck (see "HOW-TO SECTION"). Cut breast in two and spread bird out
flat, skin-side down.
2. Cut onions in wedges. Heat oil and stir-fry onions to soften slightly.
Transfer to a bowl.
3. Mince garlic and ginger root. Add to bowl along with hoisin sauce,
sherry, sugar, soy sauce, Five Spices, salt and pepper. Blend well and
spread over inside surface of duck. Sew up bird securely to seal in
mixture. Rub remaining soy sauce over duck skin.
4. Heat remaining oil and brown duck on all sides. Meanwhile bring water
to a boil.
5. Add 1 cup boiling water to bowl in which seasoning mixture had been
blended originally; stir up leftover bits to make a sauce, then pour over
duck. Add enough of remaining boiling water to barely cover duck. Simmer,
covered, until duck is puffed up and tender (1 to 1-1/2 hours). Meanwhile
wash spinach and remove tough stems.
6. Transfer 1/2 cup duck gravy to another pan and reheat. Add spinach,
stirring to soften slightly. Sprinkle spinach with salt to taste and
transfer to a serving platter. Place duck on top, breast-side up.
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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