| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Shanghai |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Bunch scallions |
| 2 |
sl |
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 |
tb |
Sherry |
INSTRUCTIONS
1. 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.
2. Combine sugar, soy sauce, water and sherry and pour over duck. Bring to
a boil; then simmer, covered, 45 minutes.
3. 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.
4. 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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