Serves: 8
Total Calories: 1

1 duck (6 to 7 pounds)
2 tablespoons sherry
1 teaspoon salt
1 teaspoon anise powder
1 stalk scallion
2 or 3 slices fresh ginger root
4 cups sherry
1 bunch scallion

1. Wipe duck inside and out with a damp cloth. Rub sherry into its skin, then salt and ground star anise. Let stand 1 hour.

2. Cut scallion stalk in 2 or 3 sections and slice ginger root put inside duck cavity. Place bird in a large heavy pan and add remaining sherry. Bring to a boil, then simmer, covered, 2 hours.

3. Drain and let cool then refrigerate. Chop duck, bones and all, in bite-size pieces. Trim roots off remaining scallions and use whole as a garnish. Serve cold.

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

Nutritional Facts:

Serves: 8
Total Calories: 1
Calories from Fat: 0

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