INGREDIENTS

INSTRUCTIONS

1. Wipe duck inside and out with a damp cloth. Rub duck cavity lightly
with salt. Slice ginger root and slice off scallion roots. Put both inside
cavity.
2. Place duck in a heavy pan. Add sherry and bring slowly to a boil. Then
simmer, covered, until tender (about 2-1/2 hours), turning bird several
times.
3. Remove duck and let cool. Chop bird, bones and all, in bite-size
pieces. Serve cold, garnished with remaining scallions, cut in 2-inch
sections.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Need a new life? God accepts trade-ins”