Title: White-Simmered Duck #1
Categories: Poultry
Yield: 8 Servings

1 sl Fresh ginger root
2 tb Sherry
1/2 ts Salt
1 ds Pepper
1 Duck; 6 to 7 pounds
2 Scallion stalks
2 sl Fresh ginger root
1 c Sherry
1 ts Salt
Water to cover
1 c Bamboo shoots
1/4 c Smoked ham

1. Mince ginger root and combine it with sherry, salt and pepper. Wipe
duck with a damp cloth; then rub mixture into skin. Let stand 1 hour.

2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and
slice remaining ginger root. Add to pan, along with remaining sherry and
salt.

3. Add cold water to cover and bring to a boil; then simmer, covered,
until tender (about 2 to 2-1/2 hours).

4. Slice bamboo shoots and shred smoked ham; add to pan during last 10
minutes of cooking.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.