| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shanghai | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Bunch scallions | |
| 2 | Fresh ginger root | |
| Duck giblets | ||
| 2 | Or | |
| 3 | Cloves star anise | |
| 1 | Duck, 4 to 5 pounds | |
| 1/8 | c | Sugar |
| 3/4 | c | Soy sauce |
| 1 | c | Water |
| 1 | T | Sherry |
INSTRUCTIONS
Cut scallions in 3-inch sections; slice ginger root. Place in a large heavy pan, along with duck giblets and star anise. Wipe duck inside and out with a damp cloth. Place in pan breast-side down. Combine sugar, soy sauce, water and sherry and pour over duck. Bring to a boil; then simmer, covered, 45 minutes. Turn bird over and simmer, covered, 45 minutes more. Let duck and liquid cool, uncovered, 10 to 15 minutes. Skim off the fat that rises to the top. Heat duck and liquid, uncovered, over a medium flame, basting frequently until duck skin is dark brown and the liquid reduced to a cupful (about 15 minutes). VARIATION: For the white sugar, substitute brown sugar. 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: 115
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 37.8mg
Sodium: 1237.4mg
Potassium: 107.4mg
Carbohydrates: 17.4g
Fiber: <1g
Sugar: 4.8g
Protein: 4.6g