Yield: 8 Servings
|1||Duck; 6 to 7 pounds|
|Water to cover|
|3 slices||Fresh ginger root|
|6 tablespoons||Soy sauce|
1. Wipe duck inside and out with a damp cloth. Place breast-side up in a heavy saucepan, tucking wings under body. Add water to cover and bring to a boil.
2. Meanwhile cut scallions in 3-inch sections and slice ginger root. Then add both, along with soy sauce, sherry and salt. Simmer, covered, 1 hour.
3. Turn bird over. Add sugar and simmer until done (about 1 hour more).
4. Cut breast meat against the grain in slices ½-inch thick. Arrange on a serving platter, reconstructing the shape of the breast. (Or chop duck, bones and all, in 2-inch sections.) Serve hot, with or without gravy. The gravy may be reserved for later use as a master sauce (see recipe). Or serve cold.
NOTE: The duck is done when the meat is so tender it nearly falls from the bones.
1. In step 1, use ⅓ stock, ⅔ water.
2. In step 2, add 5 dried black mushrooms (soaked) and ½ teaspoon sesame oil.
3. Use 12 to 15 whole scallions (trim root ends, but keep stalks and green leaves intact). Toss scallions in a mixture of 2 tablespoons soy sauce and ½ teaspoon sugar, then place in duck cavity with the ginger root. Bring to a boil as in step 1, then cook with seasonings as in steps 2 and 3. Serve bird whole with gravy.
4. For a smaller duck (3 to 4 pounds) use only 1 cup water, 2 tablespoons soy sauce, 1 tablespoon sherry and 1 teaspoon sugar. Cook 1-½ hours, basting and turning for even coloring.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .