| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Scallion stalk | |
| 2 | Cloves garlic (up to) | |
| 8 | c | Water |
| 1 | ts | Salt |
| 1 | ds | Pepper |
| 1 | Duck; 3 to 4 pounds | |
| 2 | c | Sherry |
INSTRUCTIONS
1. Cut scallion stalk in 1-inch sections; crush garlic. Place in a large heavy pan along with water, salt and pepper, and bring to a boil. 2. Meanwhile wipe duck inside and out with a damp cloth, then add to pan. Bring to a boil again, then simmer, covered, 30 to 40 minutes. 3. Drain duck, reserving liquid for stock. Let bird cool; then dry thoroughly with paper toweling and refrigerate, covered, overnight. 4. Cut duck in quarters and place in a large jar or container. Pour in sherry and cover jar tightly. Refrigerate 5 to 7 days. 5. Drain, reserving sherry (which can be re-used for cooking). Chop duck, bone and all, in bite-size pieces. Serve cold. VARIATION: For the sherry, substitute sauterne. REQUIRES REFRIGERATING IN SHERRY FOR 5-7 DAYS! 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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