Steamed duck with sherry #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Duck; 4 to 5 pounds | |
| Water to cover | ||
| 2 | Scallion stalks | |
| 2 | slices | Fresh ginger root |
| 1 | cup | Sherry |
| ½ | tablespoon | Sugar |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Salt |
Directions
1. Wipe duck with a damp cloth. Bring water to a boil in a large pan and lower duck in gently. Boil 5 minutes. Drain, discarding liquid. Transfer bird to a large heatproof bowl. 2. Cut scallion stalks in half and slice ginger root; add to duck. Combine sherry, sugar, soy sauce and salt. Pour over duck.
3. Steam 2 hours by the bowl-in-a-pot method (see "HOW-TO SECTION").
4. Discard scallion stalks and ginger slices. Serve duck hot in steaming bowl.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .