| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Duck; 6 to 7 pounds | |
| 2 | tb | Sherry |
| 1 | ts | Salt |
| 1 | ts | Ground star anise |
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 4 | c | Sherry |
| 1 | Bunch scallions |
INSTRUCTIONS
1. Wipe duck inside and out with a damp cloth. Rub sherry into its skin, then salt and ground star anise. Let stand 1 hour. 2. Cut scallion stalk in 2 or 3 sections and slice ginger root; put inside duck cavity. Place bird in a large heavy pan and add remaining sherry. Bring to a boil, then simmer, covered, 2 hours. 3. Drain and let cool; then refrigerate. Chop duck, bones and all, in bite-size pieces. Trim roots off remaining scallions and use whole as a garnish. Serve cold. 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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