Name: Steamed Duck with Sherry #1
Ingredients: 1 Duck; 4 to 5 pounds; Water to cover; 2 Scallion stalks; 2 sl Fresh ginger root; 1 c Sherry; 1/2 tb Sugar; 2 tb Soy sauce; 1 ts Salt

For many years, the resurrection of Jesus Christ has been the central certainty of my life, as it has for thousands and hundreds of thousands of Christians. To me the great value of Easter Sunday lies right here. Amid all the question marks of this questioning age in which we live, the resurrection of Jesus Christ is God's great exclamation point. And if you are aware of the questions, the doubts, and uncertainties that surround us today, I think you will agree with me that we are very much in need of exclamation marks in this day. The belief of Christians this Easter Sunday morning is an island of faith in the midst of an ocean of doubt and uncertainty (Ray Stedman).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	6	Servings

INGREDIENTS

1		Duck; 4 to 5 pounds
		Water to cover
2		Scallion stalks
2	sl	Fresh ginger root
1	c	Sherry
1/2	tb	Sugar
2	tb	Soy sauce
1	ts	Salt

INSTRUCTIONS

1. Wipe duck with a damp cloth. Bring water to a boil in a large pan and
lower duck in gently. Boil 5 minutes. Drain, discarding liquid. Transfer
bird to a large heatproof bowl.
2. Cut scallion stalks in half and slice ginger root; add to duck. Combine
sherry, sugar, soy sauce and salt. Pour over duck.
3. Steam 2 hours by the bowl-in-a-pot method (see "HOW-TO SECTION").
4. Discard scallion stalks and ginger slices. Serve duck hot in steaming
bowl.
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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