Recipe - Braised Duck With Pear And Chestnuts

1 Duck; 3 to 4 pounds
One half pound Chestnuts
1 Or
2 sl Fresh ginger root
2 (up to)
3 tablespoon Oil
1 cup Stock
2 tablespoon Soy sauce
2 tablespoon Sherry
1 teaspoon Salt
1 lg Pear
1 teaspoon Sugar

1. Wipe duck with a damp cloth. With a cleaver chop duck, bones and all,
in 2inch sections.

2. Parboil chestnuts 15 minutes; then shell. Mince ginger root.

3. Heat oil in a large heavy pan. Brown duck sections quickly; drain off
excess fat. Add stock, soy sauce, sherry, salt and ginger. Bring to a boil;
then simmer, covered, 30 minutes.

4. Add chestnuts and simmer, covered, 10 minutes more. Meanwhile peel pear
and slice thick, then sprinkle with sugar. Add to pan and cook, covered,
until heated through, but not soft (about 5 minutes).

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