| 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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