White-simmered Duck #2 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Duck, 6 to 7 pounds
2 tbsp: Sherry,
1 tsp: Salt,
1 tsp: Ground star anise,
1: Scallion stalk,
2: Or,
3 slice: Fresh ginger root,
4 cup: Sherry,
1 Bunch: scallions,
Directions:
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.
From, ISBN 0-517-65870-4. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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.
From
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry