| Duck Cantonese Spiced Peking Red Cooked Roast Duck |
| Red Cooked Duck ~ 4-5 pound duck Group 1 2 medium sized onions, sliced thin 2 slices ginger root 1 piece dried tangerine peel Group 2 1 tsp salt 3 tbsp soy sauce Group 3 3 tbsp soy sauce 2 tsp sugar 1/8 cup sherry Group 4 1/8 cup sherry 3 scallions, cut into 2-inch segments 1. Clean the duck inside and out. Put Group 1 inside the cavity of duck. 2. Heat 5 cups of water in a heavy saucepan. When it comes to a boil, place duck in water and boil for 4-5 minutes, turn ing the duck in the water a few times. Pour off 3/4 of the water and skim off the impurities. 3. Sprinkle Group 2 over the chicken, reduce heat to low, cover and simmer for 45 minutes, turning the duck over every 10-15 minutes. 4. Add Group 3 and continue simmering for 20 minutes, then add Group 4, and simmer another 20 minutes. 5. Transfer to a large tureen before serving. Serves 6-10 when accompanied with other dishes. |
 | |  | |  |