White-simmered duck #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | slice | Fresh ginger root |
| 2 | tablespoons | Sherry |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | Duck; 6 to 7 pounds | |
| 2 | Scallion stalks | |
| 2 | slices | Fresh ginger root |
| 1 | cup | Sherry |
| 1 | teaspoon | Salt |
| Water to cover | ||
| 1 | cup | Bamboo shoots |
| ¼ | cup | Smoked ham |
Directions
1. Mince ginger root and combine it with sherry, salt and pepper. Wipe duck with a damp cloth; then rub mixture into skin. Let stand 1 hour.
2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and slice remaining ginger root. Add to pan, along with remaining sherry and salt.
3. Add cold water to cover and bring to a boil; then simmer, covered, until tender (about 2 to 2-½ hours).
4. Slice bamboo shoots and shred smoked ham; add to pan during last 10 minutes of cooking.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .