|1||Duck; 4 to 5 pounds|
|4 slices||Fresh ginger root|
|3 tablespoons||Soy sauce|
|1 cup||Glutinous rice|
|Oil for deep-frying|
1. Bone duck, keeping its shape and skin intact (see "HOW-TO SECTION").
Place in a bowl.
2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally.
3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place.
4. Meanwhile cook glutinous rice. Add reserved marinade and blend in; stuff mixture into duck and sew up securely or skewer.
5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling.
6. Let cool slightly, then cut in ½-inch slices. Serve hot or cold with stuffing on the side.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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