Red-cooked Duck With Five Spices

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

3/4	c	Soy sauce
3/4	c	Sherry
1		Duck, 3 to 4 pounds
1	t	Five spices
		Water

INSTRUCTIONS

Slowly bring soy sauce and sherry to a boil in a heavy pan. Meanwhile
wipe duck inside and out with a damp cloth, then add to pan. Cook,
turning to color evenly (about 2 minutes on each side). Remove duck,
leaving liquids in pan. Rub Five Spices into skin; then return bird  to
pan. Add enough cold water to half cover duck. Bring to a boil;  then
simmer, covered, about 1 hour, turning bird at 20-minute  intervals for
even cooking and coloring. With a cleaver, chop duck,  bones and all,
in 2-inch sections; or carve, Western-style. Serve hot  or cold.  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:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 104 Calories From Fat: 5 Total Fat: <1g Cholesterol: 56.7mg Sodium: 1611.9mg Potassium: 157.8mg Carbohydrates: 8.3g Fiber: <1g Sugar: <1g Protein: 4.7g