Boned, braised duck

Yield: 6 Servings

Measure Ingredient
1 \N Duck; 4 to 5 pounds
2 \N Spanish onions
2 tablespoons Oil
1 \N Clove garlic (up to)
2 slices Fresh ginger root
3 tablespoons Hoisin sauce
1 tablespoon Sherry
1 teaspoon Sugar
2 teaspoons Soy sauce
½ teaspoon Five spices
¼ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Soy sauce (up to)
4 tablespoons Oil (up to)
6 cups Water
1 pounds Spinach
\N \N Salt

1. Bone duck (see "HOW-TO SECTION"). Cut breast in two and spread bird out flat, skin-side down.

2. Cut onions in wedges. Heat oil and stir-fry onions to soften slightly.

Transfer to a bowl.

3. Mince garlic and ginger root. Add to bowl along with hoisin sauce, sherry, sugar, soy sauce, Five Spices, salt and pepper. Blend well and spread over inside surface of duck. Sew up bird securely to seal in mixture. Rub remaining soy sauce over duck skin.

4. Heat remaining oil and brown duck on all sides. Meanwhile bring water to a boil.

5. Add 1 cup boiling water to bowl in which seasoning mixture had been blended originally; stir up leftover bits to make a sauce, then pour over duck. Add enough of remaining boiling water to barely cover duck. Simmer, covered, until duck is puffed up and tender (1 to 1-½ hours). Meanwhile wash spinach and remove tough stems.

6. Transfer ½ cup duck gravy to another pan and reheat. Add spinach, stirring to soften slightly. Sprinkle spinach with salt to taste and transfer to a serving platter. Place duck on top, breast-side up.

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

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