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Drunken Duck #1

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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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