Recipe - Red-Cooked Duck With Five Spices

Three fourths cup Soy sauce
Three fourths cup Sherry
1 Duck; 3 to 4 pounds
1 teaspoon Five spices
Water

1. Slowly bring soy sauce and sherry to a boil in a heavy pan. Meanwhile
wipe duck inside and out with a damp cloth, then add to pan. Cook, turning
to color evenly (about 2 minutes on each side).

2. Remove duck, leaving liquids in pan. Rub Five Spices into skin; then
return bird to pan.

3. Add enough cold water to half cover duck. Bring to a boil; then simmer,
covered, about 1 hour, turning bird at 20minute intervals for even cooking
and coloring.

4. With a cleaver, chop duck, bones and all, in 2inch sections; or carve,
Westernstyle. Serve hot or cold.

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