White-Simmered Duck I: The Best White-Simmered Duck I Recipe from Cook'n

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	White-Simmered Duck I

Serves: 8

Print this Recipe

   1 slice fresh ginger root
   2 tablespoons sherry
   1/2 teaspoon salt
   Dash pepper
   1 duck (6 to 7 pounds)
   2 stalks scallions
   2 slices fresh ginger root
   1 cup sherry
   1 teaspoon salt
   Water to cover
   1 cup bamboo shoots
   1/4 cup smoked ham

1. Mince ginger root and combine it with sherry, salt and pepper. Wipe duck with a damp cloth; then rub mixture into skin. Let stand 1 hour.

2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and slice remaining ginger root. Add to pan, along with remaining sherry and salt.

3. Add cold water to cover and bring to a boil; then simmer, covered, until tender (about 2 to 2 1/2 hours).

4. Slice bamboo shoots and shred smoked ham; add to pan during last 10 minutes of cooking.

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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