Braised duck

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, .

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