Name: Braised Duck
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

The greatest awakening in the history of the church took place when…(preachers) were bold enough to proclaim the Word of God and saw their task to be presenting the unembellished, undiluted, unvarnished Word of God. That is why they pored over the texts of Scripture, being careful of their exegesis before they entered the pulpit. Because that was the center of their task, they were fearless. Their fearlessness, their boldness, their courage came from the conviction that what they were preaching and teaching was the Word of God.

R.C. Sproul

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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