Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Or |
| 3 \N | Scallions |
| 2 \N | Or |
| 3 slices | Fresh ginger root |
| ½ cup | Soy sauce |
| 2 tablespoons | Sherry |
| 1 \N | Duck; 4 to 5 pounds |
| 6 tablespoons | Oil (up to) |
| 3 cups | Water |
| 1 teaspoon | Sugar |
1. Mince scallions and ginger root. Combine with soy sauce and sherry.
2. Wipe duck with a damp cloth; then rub inside and out with mixture (reserve the remainder)--Let duck stand 30 minutes.
3. Heat oil in a large heavy pan. Brown duck lightly on all sides. Drain off fat.
4. Add water and reserved mixture and bring to a boil; then simmer, covered, 1 hour.
5. Add sugar and simmer, covered, until tender (about 30 minutes more).
VARIATION: In step 2 rub duck instead with a mixture of 1 tablespoon sugar, 2 tablespoons sherry, 4 tablespoons soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt. Omit step 1 and the sugar in step 5.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .