| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry, Mexican |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Duck |
| 1 1/2 |
tb |
Soy sauce |
| 4 |
c |
Chicken broth |
| 1 |
ts |
Sugar |
| 2 |
|
Green onions |
| 1 |
ts |
Grated ginger |
| 1/2 |
c |
Red wine for cooking or |
|
|
Red wine vinegar |
INSTRUCTIONS
1. Wash the duck in hot water, dry it, moisten it with alcohol and burn it
briefly to get rid of the sour taste.
2. Cook the duck in the chicken broth and other ingredients except the wine
(or vinegar) in a covered pot.
3. When the duck is tender - after about an hour of cooking - uncover the
pot and add the wine (or vinegar). Cook 10 minutes more. Drain and serve
with cooked vegetables. May be served whole or in pieces.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
<kirkland@gj.net> on Nov 07, 1997
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”