| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 4 to 5 pounds |
| 4 |
|
Scallions |
| 4 |
sl |
Fresh ginger root |
| 1/2 |
ts |
Ground anise |
| 2 |
ts |
Sugar |
| 3 |
tb |
Sherry |
| 5 |
tb |
Soy sauce |
| 1 |
c |
Water |
|
|
Hoisin sauce |
INSTRUCTIONS
1. Wipe duck inside and out with a damp cloth. Place in a large heavy pan.
Cut scallions in 2-inch sections; slice ginger root and divide in two
parts. Place half at bottom of pan, half in duck cavity.
2. Add to pan ground anise, sugar, sherry, soy sauce and water. Bring to a
boil. Then simmer, covered, 1-1/2 hours, turning duck 2 or 3 times. (Be
careful not to puncture skin.)
3. Drain duck, reserving liquid. Let bird dry on a rack in a cool, airy
place about 5 bours.
4. Preheat oven to 450 degrees. Placc duck, breast-side down, on a rack
over a drip pan containing several inches of water. Roast 15 minutes. Turn
bird over and roast until crisp and golden (about 10 minutes more).
5. Let cool slightly; then carve, so each slice has some crisp skin.
Reheat reserved liquid and pour over. Serve duck hot with a dip dish of
hoisin sauce.
NOTE: Because of its crisp skin, this dish is sometimes called "Pseudo
Peking Duck."
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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