Title: White-Simmered Duck #2
Categories: Poultry
Yield: 8 Servings

1 Duck; 6 to 7 pounds
2 tb Sherry
1 ts Salt
1 ts Ground star anise
1 Scallion stalk
2 Or
3 sl Fresh ginger root
4 c Sherry
1 Bunch scallions

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 Glen's MM Recipe Archive, http://www.erols.com/hosey.