Yield: 6 Servings
|1||Duck; 4 to 5 pounds|
|2 slices||Fresh ginger root|
|2 cups||Sherry (up to)|
1. Wipe duck inside and out with a damp cloth. Rub duck cavity lightly with salt. Slice ginger root and slice off scallion roots. Put both inside cavity.
2. Place duck in a heavy pan. Add sherry and bring slowly to a boil. Then simmer, covered, until tender (about 2-½ hours), turning bird several times.
3. Remove duck and let cool. Chop bird, bones and all, in bite-size pieces. Serve cold, garnished with remaining scallions, cut in 2-inch sections.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .