Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Duck; 4 to 5 pounds |
\N \N | Water to cover |
2 \N | Scallion stalks |
2 slices | Fresh ginger root |
1 cup | Sherry |
½ tablespoon | Sugar |
2 tablespoons | Soy sauce |
1 teaspoon | Salt |
1. Wipe duck with a damp cloth. Bring water to a boil in a large pan and lower duck in gently. Boil 5 minutes. Drain, discarding liquid. Transfer bird to a large heatproof bowl. 2. Cut scallion stalks in half and slice ginger root; add to duck. Combine sherry, sugar, soy sauce and salt. Pour over duck.
3. Steam 2 hours by the bowl-in-a-pot method (see "HOW-TO SECTION").
4. Discard scallion stalks and ginger slices. Serve duck hot in steaming bowl.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .