Recipe - Braised Duck

2 Or
3 Scallions
2 Or
3 sl Fresh ginger root
One half cup Soy sauce
2 tablespoon Sherry
1 Duck; 4 to 5 pounds
6 tablespoon Oil
2 (up to)
3 cup 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.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.