Name: Red-Cooked On-And-Off Duck
Ingredients: 1 Duck; 3 to 4 pounds; 1 Scallion; 2 Or; 3 sl Fresh ginger root; 2 c Sherry; 6 tb Soy sauce; 1/2 ts Anise pepper; 1/2 ts Sugar

The most fundamental task of a mother and father is to show God to the children. Children know their parents before they know God. This is a huge responsibility and should cause every parent to be desperate for God-like transformation. The children will have years of exposure to what the universe is like before they know there is a universe. They will experience the kind of authority there is in the universe and the kind of justice there is in the universe and the kind of love there is in the universe before they meet the God of authority and justice and love who created and rules the universe. Children are absorbing from dad his strength and leadership and protection and justice and love; and they are absorbing from mom her care and nurture and warmth and intimacy and justice and love – and, of course, all these overlap.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

1		Duck; 3 to 4 pounds
1		Scallion
2		Or
3	sl	Fresh ginger root
2	c	Sherry
6	tb	Soy sauce
1/2	ts	Anise pepper
1/2	ts	Sugar

INSTRUCTIONS

1. Wipe duck with a damp cloth and chop, bones and all, in 2-inch
sections. Place in a heavy pan. Cut scallions in 1-inch sections, slice
ginger root and add, along with sherry, soy sauce, anise pepper and sugar.
2. Cook, covered, 20 minutes over medium heat. Turn off heat. (Do not
remove lid.) Let stand 15 minutes.
3. Turn heat to low and simmer, covered, 15 minutes. Turn off heat. (Do
not remove lid.) Let stand 10 minutes.
4. Turn on low heat again and simmer, covered, 15 minutes more. Turn off
heat. (Do not remove lid.) Let stand 30 minutes, then serve.
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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