| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 2 | Or | |
| 3 | Scallions | |
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1/2 | c | Soy sauce |
| 2 | tb | Sherry |
| 1 | Duck; 4 to 5 pounds | |
| 6 | tb | Oil (up to) |
| 3 | c | Water |
| 1 | ts | Sugar |
INSTRUCTIONS
1. Mince scallions and ginger root. Combine with soy sauce and sherry. 2. Wipe duck with a damp cloth; then rub inside and out with mixture (reserve the remainder)--Let duck stand 30 minutes. 3. Heat oil in a large heavy pan. Brown duck lightly on all sides. Drain off fat. 4. Add water and reserved mixture and bring to a boil; then simmer, covered, 1 hour. 5. Add sugar and simmer, covered, until tender (about 30 minutes more). VARIATION: In step 2 rub duck instead with a mixture of 1 tablespoon sugar, 2 tablespoons sherry, 4 tablespoons soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt. Omit step 1 and the sugar in step 5. 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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