| 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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