Title: White-Simmered Duck with Wine
Categories: Poultry
Yield: 8 Servings

1 Duck; 6 to 7 pounds
1 ts Yellow bean paste
1 Onion
8 c Dry white wine
1 1/2 ts Salt

1. Wipe duck inside and out with a damp cloth and dry well with paper
toweling. Rub duck cavity with yellow bean paste. Slice onion and place
inside cavity.

2. Bring wine nearly to a boil in a large heavy pan. Add salt. Then lower
bird in gently and simmer, covered, over the lowest possible heat until
done (about 4 hours). Use an asbestos pad to keep heat to a minimum.

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