Serves: 4
Total Calories: 25

1 duck (3 to 4 pounds)
1 scallion
2 or 3 slices fresh ginger root
2 cups sherry
6 tablespoons soy sauce
1/2 teaspoon anise pepper
1/2 teaspoon sugar

1. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Place in a heavy pan. Cut scallions in 1-inch sections, slice ginger root and add, along with sherry, soy sauce, anise pepper and sugar.

2. Cook, covered, 20 minutes over medium heat. Turn off heat. (Do not remove lid.) Let stand 15 minutes.

3. Turn heat to low and simmer, covered, 15 minutes. Turn off heat. (Do not remove lid.) Let stand 10 minutes.

4. Turn on low heat again and simmer, covered, 15 minutes more. Turn off heat. (Do not remove lid.) Let stand 30 minutes, then serve.

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

Nutritional Facts:

Serves: 4
Total Calories: 25
Calories from Fat: 0

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Liquid-Filled Roast Duck: Filling Mixture E
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