| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Duck, 4 to 5 pounds | |
| 3 | up to | |
| 4 | T | Oil |
| Salt | ||
| 1 | Onion | |
| 2 | up to | |
| 3 | Fresh ginger root | |
| 1 | T | Soy sauce |
| 1 | t | Sugar |
| 1 | c | Sherry |
INSTRUCTIONS
Wipe duck inside and out with a damp cloth. Dry well with paper toweling, or hang up to dry in a cool, airy place 1 to 2 hours. Heat oil in a large pan and brown duck quickly. Then rinse under cold running water (to remove oil) and drain. Sprinkle bird lightly with salt inside and out. Slice onion and ginger root thin, then put inside duck cavity. Transfer duck to a large heatproof bowl. Sprinkle with soy sauce and sugar; then pour sherry over. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See "HOW-TO SECTION". 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: 196
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 37.8mg
Sodium: 1967.6mg
Potassium: 356.9mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 1.8g
Protein: 7.5g