White-Simmered Duck II


Serves: 8
Total Calories: 1

Ingredients

1 duck (6 to 7 pounds)
2 tablespoons sherry
1 teaspoon salt
1 teaspoon anise powder
1 stalk scallion
2 or 3 slices fresh ginger root
4 cups sherry
1 bunch scallion

Directions:

1. Wipe duck inside and out with a damp cloth. Rub sherry into its skin, then salt and ground star anise. Let stand 1 hour.

2. Cut scallion stalk in 2 or 3 sections and slice ginger root put inside duck cavity. Place bird in a large heavy pan and add remaining sherry. Bring to a boil, then simmer, covered, 2 hours.

3. Drain and let cool then refrigerate. Chop duck, bones and all, in bite-size pieces. Trim roots off remaining scallions and use whole as a garnish. Serve cold.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 8
Total Calories: 1
Calories from Fat: 0

This White-Simmered Duck II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
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Basic Red-Simmered Duck
Basic Steamed Deep-Fried Duck
Braised Duck
Braised Duck With Mushrooms
Braised Duck With Pear and Chestnuts
Braised Duck With Pineapple
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Deep-Fried Steamed West Lake Duck
Deep-Fried Sweet-and-Pungent Duck
Deep-Fried, Simmered, Deep-Fried Duck
Drunken Duck I
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Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
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Liquid-Filled Roast Duck: Filling Mixture C
Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
Liquid-Filled Roast Duck: Filling Mixture G
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Stir-Fried Roast Duck With Lichee Fruit II
White-Simmered Duck I
White-Simmered Duck II
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