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Name: Braised Duck (In Parts)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Garlic; 4 tb Soy sauce; 4 tb Vegetable oil; 1 ts Salt; 3 Scallions; 3 c Water; 1 Duck; 4 to 5 pounds; 3 -(up to); 2 sl Fresh ginger root; 2 tb Hoisin sauce; 1/2 tb Sugar; 1 ts Cornstarch; 2 tb Sherry

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INGREDIENTS

1 Garlic
4 tb Soy sauce
4 tb Vegetable oil
1 ts Salt
3 Scallions
3 c Water
1 Duck; 4 to 5 pounds
3 -(up to)
2 sl Fresh ginger root
1 Or
2 Or
2 tb Hoisin sauce
1/2 tb Sugar
1 ts Cornstarch
2 tb Sherry

INSTRUCTIONS

1. With a cleaver, split duck down the back; then chop each half, bones and all, in 4 or 5 pieces. Combine sugar, sherry, hoisin sauce, cornstarch and salt. Rub over duck and let stand 30 minutes. 2. Cut scallions in 1/2-inch sections; crush garlic and ginger root. 3. Heat oil in a large heavy pan. Add scallions, garlic and ginger and stir-fry a few times. Add duck and brown lightly on all sides. Drain off excess fat. 4. Add soy sauce and water and simmer, covered, until tender (45 minutes to 1 hour). VARIATIONS: During the last 30 minutes of cooking, add any of the following: 1. 1 to 2 cups bamboo shoots, cubed or sliced 2. 4 cups Chinese lettuce, cut in 1-inch sections 3. 1 pound chestnuts, blanched and shelled 4. 6 eggs, hardboiled and shelled but left whole 5. 8 to 10 dried black mushrooms (soaked) During the last 20 minutes of cooking, add any of the following: 1. 2 pounds potatoes, peeled and cut in 2-inch cubes 2. 1 pound string beans, stemmed but left whole During the last 3 minutes of cooking add 1 green pepper, diced From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Duck (In Parts)

1 Garlic
4 tb Soy sauce
4 tb Vegetable oil
1 ts Salt
3 Scallions
3 c Water
1 Duck; 4 to 5 pounds
3 -(up to)
2 sl Fresh ginger root
1 Or
2 Or
2 tb Hoisin sauce
1/2 tb Sugar
1 ts Cornstarch
2 tb Sherry

1. With a cleaver, split duck down the back; then chop each half, bones  and all, in 4 or 5 pieces. Combine sugar, sherry, hoisin sauce, cornstarch  and salt. Rub over duck and let stand 30 minutes.     2. Cut scallions in 1/2-inch sections; crush garlic and ginger root.     3. Heat oil in a large heavy pan. Add scallions, garlic and ginger and  stir-fry a few times. Add duck and brown lightly on all sides. Drain off  excess fat.     4. Add soy sauce and water and simmer, covered, until tender (45 minutes  to 1 hour).     VARIATIONS: During the last 30 minutes of cooking, add any of the  following:        1. 1 to 2 cups bamboo shoots, cubed or sliced        2. 4 cups Chinese lettuce, cut in 1-inch sections        3. 1 pound chestnuts, blanched and shelled        4. 6 eggs, hardboiled and shelled but left whole        5. 8 to 10 dried black mushrooms (soaked)     During the last 20 minutes of cooking, add any of the following:        1. 2 pounds potatoes, peeled and cut in 2-inch cubes        2. 1 pound string beans, stemmed but left whole     During the last 3 minutes of cooking add 1 green pepper, diced    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 (139g)
Recipe Makes: 4 Servings

Calories: 151
Calories from Fat: 95 (63%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 3g
Cholesterol 0.2mg		0 %
Sodium 389.3mg		13 %
Potassium 85.2mg		2 %
Total Carbohydrate 11.9g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 10.9g
Protein 1.2g		2 %
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: 151

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