Red-cooked On-and-off Duck
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck, 3 to 4 pounds | |
| 1 | Scallion | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 2 | c | Sherry |
| 6 | T | Soy sauce |
| 1/2 | t | Anise pepper |
| 1/2 | t | Sugar |
INSTRUCTIONS
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. Cook, covered, 20 minutes over medium heat. Turn off heat. (Do not remove lid.) Let stand 15 minutes. Turn heat to low and simmer, covered, 15 minutes. Turn off heat. (Do not remove lid.) Let stand 10 minutes. 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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Nutrition (calculated from recipe ingredients)
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Calories: 293
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 56.7mg
Sodium: 1067.3mg
Potassium: 195.1mg
Carbohydrates: 26.7g
Fiber: <1g
Sugar: 1.1g
Protein: 5.7g