| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Duck; 4 to 5 pounds | |
| 1 | Scallion | |
| 3 | Or | |
| 4 | sl | Fresh ginger root |
| 3 | tb | Soy sauce |
| 2 | tb | Sherry |
| 1 | tb | Honey |
| 1 | ts | Salt |
| 1 | c | Glutinous rice |
| Oil for deep-frying |
INSTRUCTIONS
1. Bone duck, keeping its shape and skin intact (see "HOW-TO SECTION"). Place in a bowl. 2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally. 3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place. 4. Meanwhile cook glutinous rice. Add reserved marinade and blend in; stuff mixture into duck and sew up securely or skewer. 5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling. 6. Let cool slightly, then cut in 1/2-inch slices. Serve hot or cold with stuffing on the side. 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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