Recipe - Red-Cooked Shanghai Duck

1 Bunch scallions
2 sl Fresh ginger root
Duck giblets
2 Or
3 Cloves star anise
1 Duck; 4 to 5 pounds
1/8 cup Sugar
Three fourths cup Soy sauce
1 cup Water
1 tablespoon Sherry

1. Cut scallions in 3inch sections; slice ginger root. Place in a large
heavy pan, along with duck giblets and star anise. Wipe duck inside and out
with a damp cloth. Place in pan breastside down.

2. Combine sugar, soy sauce, water and sherry and pour over duck. Bring to
a boil; then simmer, covered, 45 minutes.

3. Turn bird over and simmer, covered, 45 minutes more. Let duck and
liquid cool, uncovered, 10 to 15 minutes. Skim off the fat that rises to
the top.

4. Heat duck and liquid, uncovered, over a medium flame, basting
frequently until duck skin is dark brown and the liquid reduced to a cupful
(about 15 minutes).

VARIATION: For the white sugar, substitute brown sugar.

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