| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 6 to 7 pounds |
| 1 |
sl |
Fresh ginger root |
| 2 1/2 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 1 |
lg |
Head Chinese cabbage |
INSTRUCTIONS
1. Preheat oven to 400 degrees. Wipe duck with a damp cloth, then dry well
with paper toweling. Truss duck (see "HOW-TO SECTION").
2. Place duck on a rack over a drip pan containing several inches of
water. Roast until lightly browned (about 20 minutes).
3. 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.
4. 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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