Serves: 6
Total Calories: 1

1 duck (4 to 5 pounds)
salt
2 slices fresh ginger root
2 scallion
2 cups sherry
4 to 6 scallion

1. Wipe duck inside and out with a damp cloth. Rub duck cavity lightly with salt. Slice ginger root and slice off scallion roots. Put both inside cavity.

2. Place duck in a heavy pan. Add sherry and bring slowly to a boil. Then simmer, covered, until tender (about 2 1/2 hours), turning bird several times.

3. Remove duck and let cool. Chop bird, bones and all, in bite-size pieces. Serve cold, garnished with remaining scallions, cut in 2-inch sections.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 1
Calories from Fat: 0

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
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Basic Red-Simmered Duck
Basic Steamed Deep-Fried Duck
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Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
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Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
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Stir-Fried Roast Duck With Lichee Fruit II
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