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Basic Red-Simmered Duck |
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Serves: 8
Print this Recipe
1 duck (6 to 7 pounds)
Water to cover
2 scallions
2 or 3 slices fresh ginger root
6 tablespoons soy sauce
4 tablespoons sherry
2 teaspoons salt
2 teaspoons sugar
1. Wipe duck inside and out with a damp cloth. Place breast-side up in a heavy saucepan, tucking wings under body. Add water to cover and bring to a boil.
2. Meanwhile cut scallions in 3·inch sections and slice ginger root. Then add both, along with soy sauce, sherry and salt. Simmer, covered, 1 hour.
3. Turn bird over. Add sugar and simmer until done (about 1 hour more).
4. Cut breast meat against the grain in slices 1/2·inch thick. Arrange on a serving platter, reconstructing the shape of the breast. (Or chop duck, bones and all, in 2-inch sections.) Serve hot, with or without gravy. The gravy may be reserved for la ter use as a master sauce (see Seasonings and Sauces, *Master Sauce). Or serve cold.
NOTE: The duck is done when the meat is so tender it nearly falls from the bones.
VARIATIONS:
* In step 1, use 1/3 stock, 2/3 water.
* In step 2, add 5 dried black mushrooms (soaked) and 1/2 teaspoon sesame oil.
* Use 12 to 15 whole scallions (trim root ends, but keep stalks and green leaves intact). Toss scallions in a mixture of 2 tablespoons soy sauce and 1/2 teaspoon sugar, then place in duck cavity with the ginger root. Bring to a boil as in step 1, then cook with seasonings as in steps 2 and 3. Serve bird whole with gravy.
* For a smaller duck (3 to 4 pounds) use only 1 cup water, 2 tablespoons soy sauce, 1 tablespoon sherry and 1 teaspoon sugar. Cook 1 1/2 hours, basting and turning for even coloring.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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