Recipe - Deep-Fried Marinated Duck Wglutin. Rice

1 Duck; 4 to 5 pounds
1 Scallion
3 Or
4 sl Fresh ginger root
3 tablespoon Soy sauce
2 tablespoon Sherry
1 tablespoon Honey
1 teaspoon Salt
1 cup Glutinous rice
Oil for deepfrying

1. Bone duck, keeping its shape and skin intact (see "HOWTO SECTION").
Place in a bowl.

2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey
and salt. Add to duck and let stand 1 hour, turning occasionally.

3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a
cool, airy place.

4. Meanwhile cook glutinous rice. Add reserved marinade and blend in;
stuff mixture into duck and sew up securely or skewer.

5. Heat oil until boiling. Using a wire basket or longhandled Chinese
strainer, gently lower in duck and deepfry, turning and basting, until
crisp and golden. Drain on paper toweling.

6. Let cool slightly, then cut in 1/2inch slices. Serve hot or cold with
stuffing on the side.

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