| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Duck, 4 to 5 pounds | |
| 1 | Scallion | |
| 3 | Or | |
| 4 | Fresh ginger root | |
| 3 | T | Soy sauce |
| 2 | T | Sherry |
| 1 | T | Honey |
| 1 | t | Salt |
| 1 | c | Glutinous rice |
| Oil for deep-frying |
INSTRUCTIONS
Bone duck, keeping its shape and skin intact (see "HOW-TO SECTION"). Place in a bowl. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place. Meanwhile cook glutinous rice. Add reserved marinade and blend in; stuff mixture into duck and sew up securely or skewer. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 13.6mg
Sodium: 827.7mg
Potassium: 37.9mg
Carbohydrates: 19.6g
Fiber: <1g
Sugar: 3.1g
Protein: 4.9g