White-simmered duck #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Duck; 6 to 7 pounds | |
| 2 | tablespoons | Sherry |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground star anise |
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 4 | cups | Sherry |
| 1 | Bunch scallions | |
Directions
1. Wipe duck inside and out with a damp cloth. Rub sherry into its skin, then salt and ground star anise. Let stand 1 hour.
2. Cut scallion stalk in 2 or 3 sections and slice ginger root; put inside duck cavity. Place bird in a large heavy pan and add remaining sherry.
Bring to a boil, then simmer, covered, 2 hours.
3. Drain and let cool; then refrigerate. Chop duck, bones and all, in bite-size pieces. Trim roots off remaining scallions and use whole as a garnish. Serve cold.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .