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Drunken Duck I |
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Serves: 4
Print this Recipe
1 stalk scallions
2 cloves garlic
6 to 8 cups water
1 teaspoon salt
Dash pepper
1 duck (3 to 4 pounds)
2 cups sherry
1. Cut scallion stalk in 1-inch sections; crush garlic. Place in a large heavy pan along with water, salt and pepper, and bring to a boil.
2. Meanwhile wipe duck inside and out with a damp cloth, then add to pan. Bring to a boil again, then simmer, covered, 30 to 40 minutes.
3. Drain duck, reserving liquid for stock. Let bird cool; then dry thoroughly with paper toweling and refrigerate covered, overnight.
4. Cut duck in quarters and place in a large jar or container. Pour in sherry and cover jar tightly. Refrigerate 5 to 7 days.
5. Drain, reserving sherry (which can be re-used for cooking). Chop duck, bones and all, in bite-size pieces. Serve cold.
VARIATION:
* For the sherry, substitute sauterne.
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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