| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 4 to 5 pounds (up to) |
| 4 |
tb |
Oil |
|
|
Salt |
| 1 |
lg |
Onion (up to) |
| 3 |
sl |
Fresh ginger root |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
c |
Sherry |
INSTRUCTIONS
1. 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.
2. 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.
3. 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.
4. 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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