| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Shanghai |
Meats, Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Scallions, |
|
|
Cut into 2-inch lengths |
| 2 |
md |
Star anise, broken into |
|
|
16 sections |
| 2 |
sl |
Gingerroot, |
|
|
Half-dollar size |
| 5 |
lb |
Duck |
| 1 |
c |
Dark soy sauce |
| 1 |
c |
Light soy sauce |
| 1 |
c |
Water |
| 3/4 |
c |
Sugar. |
|
|
Honey |
INSTRUCTIONS
Put the scallions, star anise and gingerroot in a heavy pot. Place the
duck, breast sideup in the pot. Mix the remaining ingredients and pour over
the duck. Cover and bring to a boil. Simmer for about two hours or until
tender, turning every half-hour. Remove duck from pan and place on a
shallow dish, rub honey on duck, place duck in a 400 degree oven just until
crispy...not too long. Remove and chop into small pieces. Reserve liquid
and serve at the table as a sauce. Sometimes I thicken it a little but most
of the time we just serve it as is.
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