Serves: 4
Total Calories: 45

3/4 cup soy sauce
3/4 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 20-minute intervals for even cooking and coloring.

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

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

Nutritional Facts:

Serves: 4
Total Calories: 45
Calories from Fat: 0

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Duck
Aromatic Roast Duck
Basic Red-Simmered Duck
Basic Steamed Deep-Fried Duck
Braised Duck
Braised Duck With Mushrooms
Braised Duck With Pear and Chestnuts
Braised Duck With Pineapple
Braised Duck With Potatoes
Braised Duck With Sweet Potatoes
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Braised Duck, Boned
Braised Duck, In Parts
Cold Roast Duck With Fresh Pineapple
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Deep-Fried Marinated Duck Stuffed With Glutinous Rice
Deep-Fried Steamed Duck Stuffed With Lotus Seeds
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Deep-Fried Steamed West Lake Duck
Deep-Fried Sweet-and-Pungent Duck
Deep-Fried, Simmered, Deep-Fried Duck
Drunken Duck I
Drunken Duck II
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Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
Liquid-Filled Roast Duck: Filling Mixture A
Liquid-Filled Roast Duck: Filling Mixture B
Liquid-Filled Roast Duck: Filling Mixture C
Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
Liquid-Filled Roast Duck: Filling Mixture G
Liquid-Filled Roast Duck: Filling Mixture H
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Pan-Fried Duck
Red-Cooked Duck With Five Spices
Red-Cooked Duck With Pork And Chestnuts
Red-Cooked Duck With Tangerine Peel
Red-Cooked On-and-Off Duck
Red-Cooked Shanghai Duck
Red-Simmered Duck With Glutinous Rice
Red-Simmered Duck With Pineapple
Roast Honey Duck I
Roast Honey Duck II
Roast Honey Duck III
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Simmered Deep-Fried Duck
Simmered Roast Duck I
Simmered Roast Duck II
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Steamed Deep-Fried Duck With Tangerine Peel
Steamed Deep-Fried Pressed Duck
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Steamed Duck With Five Kinds of Sauce
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Steamed Duck With Sherry II
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Steamed Duck, Boned And Stuffed
Steamed Tangerine Duck
Stir-Fried Cooked Duck With Bamboo Shoots
Stir-Fried Cooked Duck with Bean Sprouts
Stir-Fried Duck And Vegetables
Stir-Fried Duck And Young Ginger
Stir-Fried Duck With Pineapple Sauce
Stir-Fried Roast Duck With Lichee Fruit I
Stir-Fried Roast Duck With Lichee Fruit II
White-Simmered Duck I
White-Simmered Duck II
White-Simmered Duck With Tangerine Peel
White-Simmered Duck With Wine
White-Simmered Duck in Soup
White-Simmered Roast Duck
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