Name: Red-Cooked Duck with Pork and Chestnuts
Ingredients: 4 -(up to); 6 Dried black mushrooms; 1/2 lb Chestnuts; 1 Duck; 3 to 4 pounds; 1/2 lb Lean pork; 1 Scallion stalk; 2 Or; 3 sl Fresh ginger root; 1 c Soy sauce; 4 c Water

If you have assurance, be careful you do not lose it; keep it, for it is your life… Keep assurance. First, by prayer, Ps. 36:10, “O continue Thy lovingkindness.” Lord, continue assurance; do not take away this privy seal from me. Secondly, keep assurance by humility. Pride estrangeth God from the soul; when you are high in assurance, be low in humility. St. Paul had assurance, and he baptizeth himself with this name, “Chief of sinners,” 1 Tim. 1:15. The jewel of assurance is best kept in the cabinet of a humble heart.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	4	Servings

INGREDIENTS

4		-(up to)
6		Dried black mushrooms
1/2	lb	Chestnuts
1		Duck; 3 to 4 pounds
1/2	lb	Lean pork
1		Scallion stalk
2		Or
3	sl	Fresh ginger root
1	c	Soy sauce
4	c	Water

INSTRUCTIONS

1. Soak dried mushroons. Blanch and shell chestnuts.
2. Wipe duck with a damp cloth and chop, bones and all, in 2-inch
sections. Cut pork in 1-inch cubes. Place duck and pork in a heavy pan.
3. Cut scallion stalk in 1-inch sections; slice ginger root. Add to pan,
along with soy sauce, water, soaked mushrooms and chestnuts.
4. Bring to a boil; then simmer, covered, until done (about 1-1/2 hours).
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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