drunken duck #1

Categories
Poultry
Yield
6 Servings
MeasureIngredient
Scallion stalk
Cloves garlic (up to)
8 cups Water
1 teaspoon Salt
1 dash Pepper
Duck; 3 to 4 pounds
2 cups Sherry

1. Cut scallion stalk in 1-inch sections; crush garlic. Place in a large heavy pan along with water, salt and pepper, and bring to a boil.

2. Meanwhile wipe duck inside and out with a damp cloth, then add to pan.

Bring to a boil again, then simmer, covered, 30 to 40 minutes.

3. Drain duck, reserving liquid for stock. Let bird cool; then dry thoroughly with paper toweling and refrigerate, covered, overnight.

4. Cut duck in quarters and place in a large jar or container. Pour in sherry and cover jar tightly. Refrigerate 5 to 7 days.

5. Drain, reserving sherry (which can be re-used for cooking). Chop duck, bone and all, in bite-size pieces. Serve cold.

VARIATION: For the sherry, substitute sauterne.

REQUIRES REFRIGERATING IN SHERRY FOR 5-7 DAYS!

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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