drunken duck #2

Categories
Poultry
Yield
6 Servings
MeasureIngredient
Duck; 4 to 5 pounds
  Salt
2 slices Fresh ginger root
Scallions
2 cups Sherry (up to)
Scallions

1. Wipe duck inside and out with a damp cloth. Rub duck cavity lightly with salt. Slice ginger root and slice off scallion roots. Put both inside cavity.

2. Place duck in a heavy pan. Add sherry and bring slowly to a boil. Then simmer, covered, until tender (about 2-½ hours), turning bird several times.

3. Remove duck and let cool. Chop bird, bones and all, in bite-size pieces. Serve cold, garnished with remaining scallions, cut in 2-inch sections.

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

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