| 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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