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Braised Duck |
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Serves: 6
Print this Recipe
2 or3 scallions
2 or 3 slices fresh ginger root
1/2 cup soy sauce
2 tablespoons sherry
1 duck (4 to 5 pounds)
6 tablespoons oil
2 to 3 cups water
1 teaspoon sugar
1. Mince scallions and ginger root. Combine with soy sauce and sherry.
2. Wipe duck with a damp cloth; then rub inside and out with mixture (reserve the remainder). Let duck stand 30 minutes.
3. Heat oil in a large heavy pan. Brown duck lightly on all sides. Drain off fat.
4. Add water and reserved mixture and bring to a boil; then simmer, covered, 1 hour.
5. Add sugar and simmer, covered, until tender (about 30 minutes more).
VARIATION:
* In step 2 rub duck instead with a mixture of 1 tablespoon sugar, 2 tablespoons sherry, 4 tablespoons soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt. Omit step 1 and the sugar in step 5.
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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