| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Duck, 6 to 7 pounds | |
| 1 | Fresh ginger root | |
| 2 1/2 | c | Water |
| 1 1/2 | t | Salt |
| 1 | Head Chinese cabbage |
INSTRUCTIONS
Preheat oven to 400 degrees. Wipe duck with a damp cloth, then dry well with paper toweling. Truss duck (see "HOW-TO SECTION"). Place duck on a rack over a drip pan containing several inches of water. Roast until lightly browned (about 20 minutes). Transfer duck to a heavy pan. Mince ginger root and add with water and salt. Bring to a boil; then simmer, covered, 1 hour. (If duck becomes too dry, add more boiling water.) Skim off fat. Cut Chinese cabbage stems in 2-inch pieces. Place on top of duck and simmer 1 hour more. NOTE: If the dish is prepared through step 3, then refrigerated, the fat will congeal and can be removed easily. The duck is then reheated and the cabbage added as in step 4. 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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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 10.2mg
Sodium: 444.5mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 1.8g