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Name: Boned, Braised Duck
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Soy sauce; 1 lb Spinach; 2 Spanish onions; 1 Garlic; 1 tb Sherry; 1 ts Sugar; 6 c Water; 1 -(up to); 3 tb Hoisin sauce; 1/4 ts Salt; 3 -(up to); 6 -(up to); 1/2 ts Five spices; 1 Duck; 4 to 5 pounds; 2 ts Soy sauce; 2 sl Fresh ginger root; 1/4 ts Pepper; 4 tb Vegetable oil; Salt; 2 tb Vegetable oil

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INGREDIENTS

1 ts Soy sauce
1 lb Spinach
2 Spanish onions
1 Garlic
1 tb Sherry
1 ts Sugar
6 c Water
1 -(up to)
3 tb Hoisin sauce
1/4 ts Salt
3 -(up to)
6 -(up to)
1/2 ts Five spices
1 Duck; 4 to 5 pounds
2 ts Soy sauce
2 sl Fresh ginger root
1/4 ts Pepper
4 tb Vegetable oil
Salt
2 tb Vegetable oil

INSTRUCTIONS

1. Bone duck (see "HOW-TO SECTION"). Cut breast in two and spread bird out flat, skin-side down. 2. Cut onions in wedges. Heat oil and stir-fry onions to soften slightly. Transfer to a bowl. 3. Mince garlic and ginger root. Add to bowl along with hoisin sauce, sherry, sugar, soy sauce, Five Spices, salt and pepper. Blend well and spread over inside surface of duck. Sew up bird securely to seal in mixture. Rub remaining soy sauce over duck skin. 4. Heat remaining oil and brown duck on all sides. Meanwhile bring water to a boil. 5. Add 1 cup boiling water to bowl in which seasoning mixture had been blended originally; stir up leftover bits to make a sauce, then pour over duck. Add enough of remaining boiling water to barely cover duck. Simmer, covered, until duck is puffed up and tender (1 to 1-1/2 hours). Meanwhile wash spinach and remove tough stems. 6. Transfer 1/2 cup duck gravy to another pan and reheat. Add spinach, stirring to soften slightly. Sprinkle spinach with salt to taste and transfer to a serving platter. Place duck on top, breast-side up. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Boned, Braised Duck

1 ts Soy sauce
1 lb Spinach
2 Spanish onions
1 Garlic
1 tb Sherry
1 ts Sugar
6 c Water
1 -(up to)
3 tb Hoisin sauce
1/4 ts Salt
3 -(up to)
6 -(up to)
1/2 ts Five spices
1 Duck; 4 to 5 pounds
2 ts Soy sauce
2 sl Fresh ginger root
1/4 ts Pepper
4 tb Vegetable oil
 Salt
2 tb Vegetable oil

1. Bone duck (see "HOW-TO SECTION"). Cut breast in two and spread bird out  flat, skin-side down.     2. Cut onions in wedges. Heat oil and stir-fry onions to soften slightly.  Transfer to a bowl.     3. Mince garlic and ginger root. Add to bowl along with hoisin sauce,  sherry, sugar, soy sauce, Five Spices, salt and pepper. Blend well and  spread over inside surface of duck. Sew up bird securely to seal in  mixture. Rub remaining soy sauce over duck skin.     4. Heat remaining oil and brown duck on all sides. Meanwhile bring water  to a boil.     5. Add 1 cup boiling water to bowl in which seasoning mixture had been  blended originally; stir up leftover bits to make a sauce, then pour over  duck. Add enough of remaining boiling water to barely cover duck. Simmer,  covered, until duck is puffed up and tender (1 to 1-1/2 hours). Meanwhile  wash spinach and remove tough stems.    6. Transfer 1/2 cup duck gravy to another pan and reheat. Add spinach,  stirring to soften slightly. Sprinkle spinach with salt to taste and  transfer to a serving platter. Place duck on top, breast-side up.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 6 Servings

Calories: 152
Calories from Fat: 94 (62%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 3g
Cholesterol 0.2mg		0 %
Sodium 239.4mg		8 %
Potassium 501.8mg		13 %
Total Carbohydrate 12.9g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 10.2g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 152

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