White Simmered Duck Ii Recipes

Steps:

• In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.

Steps:

• 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.