Braised duck
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Or | |
| 3 | Scallions | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| ½ | cup | Soy sauce |
| 2 | tablespoons | Sherry |
| 1 | Duck; 4 to 5 pounds | |
| 6 | tablespoons | Oil (up to) |
| 3 | cups | Water |
| 1 | teaspoon | Sugar |
Directions
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, .