| 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 |
ts |
Five spices |
|
|
Water |
INSTRUCTIONS
1. 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).
2. Remove duck, leaving liquids in pan. Rub Five Spices into skin; then
return bird to pan.
3. 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.
4. 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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