RED-COOKED DUCK WITH FIVE SPICES
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Nutritional Facts Serves
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