Red-cooked Duck With Five Spices
| 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.
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Nutrition (calculated from recipe ingredients)
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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