Red-cooked duck with five spices
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Soy sauce |
| ¾ | cup | Sherry |
| 1 | Duck; 3 to 4 pounds | |
| 1 | teaspoon | Five spices |
| Water | ||
Directions
1. Slowly bring soy sauce and sherry to a boil in a heavy pan. Meanwhile wipe duck inside and out with a damp cloth, then add to pan. Cook, turning to color evenly (about 2 minutes on each side).
2. Remove duck, leaving liquids in pan. Rub Five Spices into skin; then return bird to pan.
3. Add enough cold water to half cover duck. Bring to a boil; then simmer, covered, about 1 hour, turning bird at 20-minute intervals for even cooking and coloring.
4. With a cleaver, chop duck, bones and all, in 2-inch sections; or carve, Western-style. Serve hot or cold.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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