| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Duck, 4 to 5 pounds | |
| Water to cover | ||
| 2 | Scallion stalks | |
| 2 | Fresh ginger root | |
| 1 | c | Sherry |
| 1/2 | T | Sugar |
| 2 | T | Soy sauce |
| 1 | t | Salt |
INSTRUCTIONS
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. Cut scallion stalks in half and slice ginger root; add to duck. Combine sherry, sugar, soy sauce and salt. Pour over duck. Steam 2 hours by the bowl-in-a-pot method (see "HOW-TO SECTION"). 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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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 37.8mg
Sodium: 578.8mg
Potassium: 75.9mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 1.3g
Protein: 1.9g