| Ingredients: |
- 3/4 cup Soy sauce
- 3/4 cup Sherry
- 1 Duck; 3 to 4 pounds
- 1 tsp Five spices
- Water
|
| Directions: |
- 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).
- Remove duck, leaving liquids in pan. Rub Five Spices into skin; then return bird to pan.
- 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.
- With a cleaver, chop duck, bones and all, in 2-inch sections; or carve, Western-style. Serve hot or cold.
|
|
