Wu Hsiang Ya (spiced Duck)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese | 4 | Servings | |
INGREDIENTS
| 1 | Duck, 5 pounds | |
| 3/4 | c | Sherry |
| 3/4 | c | Soy sauce |
| 2 | t | Powdered chinese 5 spice |
INSTRUCTIONS
Fukien School from: Women's Day International Cook Book Clean duck well and remove all hairs and pin feathers. cut off tail and oil sacs and discard. Place in a large pan and pour sherry and soy sauce over it. Bring to a boil over high heat and brown each side of duck for 2 minutes. Coat duck well on each side with spices. add enough water to half cover the duck. Bring to a boil, cover, lower heat and simmer for 1 1/2 hours, turning every 20 minutes. Chop up duck chinese style or carve in the western way. Serve either hot or cold. Serves 4 Posted to Recipe Archive - 01 Dec 96 submitted by: LeiG@aol.com Date: Sun, 1 Dec 96 0:29:47 EST
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 20.4mg
Sodium: 1608.8mg
Potassium: 125.4mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: <1g
Protein: 6.3g