Serves: 6
Total Calories: 116

1 cup glutinous rice
1 duck (4 to 5 pounds)
water to cover
water to cover
1/2 cup soy sauce
1 tablespoon sherry
1 teaspoon salt
dash pepper
2 scallion

1. Soak glutinous rice.

2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover. Bring to a boil then cook, covered, 20 minutes over medium heat. Drain, discarding liquid.

3. Stuff duck cavity with soaked rice and sew up securely or skewer. Return duck to pan.

4. Add fresh water to cover and bring to a boil then simmer, covered, 45 minutes. Drain. (Reserve liquid for stock.)

5. Add soy sauce and sherry and simmer, covered, until tender (about 45 minutes more), turning bird frequently for even coloring.

6. Season with salt and pepper. Mince scallions and sprinkle over as a garnish.

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

Nutritional Facts:

Serves: 6
Total Calories: 116
Calories from Fat: 3

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Duck
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Basic Red-Simmered Duck
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Liquid-Filled Roast Duck: Basting Mixture A
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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
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White-Simmered Duck With Tangerine Peel
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