Serves: 8
Total Calories: 123

1 duck (6 to 7 pounds)
1 teaspoon yellow bean paste
1 onion
8 cups dry white wine
1 1/2 teaspoons salt

1. Wipe duck inside and out with a damp cloth and dry well with paper toweling. Rub duck cavity with yellow bean paste. Slice onion and place inside cavity.

2. Bring wine nearly to a boil in a large heavy pan. Add salt. Then lower bird in gently and simmer, covered, over the lowest possible heat until done (about 4 hours). Use an asbestos pad to keep heat to a minimum.

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

Nutritional Facts:

Serves: 8
Total Calories: 123
Calories from Fat: 0

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