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Simmered Roast Duck II |
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Serves: 6
Print this Recipe
1 duck (4 to 5 pounds)
4 scallions
4 slices fresh ginger root
1/2 teaspoon ground anise
2 teaspoons sugar
3 tablespoons sherry
5 tablespoons soy sauce
1 cup water
Hoisin sauce
1. Wipe duck inside and out with a damp cloth. Place in a large heavy pan. Cut scallions in 2-inch sections; slice ginger root and divide in two parts. Place half at bottom of pan, half in duck cavity.
2. Add to pan ground anise, sugar, sherry, soy sauce and water. Bring to a boil. Then simmer, covered, 1 1/2 hours, turning duck 2 or 3 times. (Be careful not to puncture skin.)
3. Drain duck, reserving liquid. Let bird dry on a rack in a cool, airy place about 5 hours.
4. Preheat oven to 450 degrees. Place duck, breast-side down, on a rack over a drip pan containing several inches of water. Roast 15 minutes. Turn bird over and roast until crisp and golden (about 10 minutes more).
5. Let cool slightly; then carve, so each slice has some crisp skin. Reheat reserved liquid and pour over. Serve duck hot with a dip dish of hoisin sauce.
NOTE: Because of its crisp skin, this dish is sometimes called "Pseudo Peking Duck."
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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