| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | sl | Fresh ginger root |
| 2 | tb | Sherry |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | Duck; 6 to 7 pounds | |
| 2 | Scallion stalks | |
| 2 | sl | Fresh ginger root |
| 1 | c | Sherry |
| 1 | ts | Salt |
| Water to cover | ||
| 1 | c | Bamboo shoots |
| 1/4 | c | Smoked ham |
INSTRUCTIONS
1. Mince ginger root and combine it with sherry, salt and pepper. Wipe duck with a damp cloth; then rub mixture into skin. Let stand 1 hour. 2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and slice remaining ginger root. Add to pan, along with remaining sherry and salt. 3. Add cold water to cover and bring to a boil; then simmer, covered, until tender (about 2 to 2-1/2 hours). 4. Slice bamboo shoots and shred smoked ham; add to pan during last 10 minutes of cooking. 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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