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, .

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