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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