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Title: Red-Cooked Duck with Five Spices Categories: Poultry Yield: 4 Servings 3/4 c Soy sauce 3/4 c Sherry 1 Duck; 3 to 4 pounds 1 ts Five spices Water 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. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |