Name: White-Simmered Duck with Wine
Ingredients: 1 Duck; 6 to 7 pounds; 1 ts Yellow bean paste; 1 Onion; 8 c Dry white wine; 1 1/2 ts Salt

If I allow my work to get between my heart and the Master, it will be of little worth. We can only effectually serve Christ as we are enjoying Him. It is while the heart dwells upon His powerful attractions that the hands perform the most acceptable service to His name; nor is there anyone who can minister Christ with unction, freshness, and power to others, if he is not feeding upon Christ in the secret of his own soul. True, he may preach a sermon, deliver a lecture, utter prayers, write a book, and go through the entire routine of outward service, and yet not minister Christ. The man who will present Christ to others must be occupied with Christ for himself.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	8	Servings

INGREDIENTS

1		Duck; 6 to 7 pounds
1	ts	Yellow bean paste
1		Onion
8	c	Dry white wine
1 1/2	ts	Salt

INSTRUCTIONS

1. Wipe duck inside and out with a damp cloth and dry well with paper
toweling. Rub duck cavity with yellow bean paste. Slice onion and place
inside cavity.
2. Bring wine nearly to a boil in a large heavy pan. Add salt. Then lower
bird in gently and simmer, covered, over the lowest possible heat until
done (about 4 hours). Use an asbestos pad to keep heat to a minimum.
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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