Steamed duck with sherry #1

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, .

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