1. Soak glutinous rice. 2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover. Bring to a boil; then cook, covered, 20 minutes over medium heat. Drain, discarding liquid. 3. Stuff duck cavity with soaked rice and sew up securely or skewer. Return duck to pan. 4. Add fresh water to cover and bring to a boil; then simmer, covered, 45 minutes. Drain. (Reserve liquid for stock.) 5. Add soy sauce and sherry and simmer, covered, until tender (about 45 minutes more), turning bird frequently for even coloring. 6. Season with salt and pepper. Mince scallions and sprinkle over as a garnish. From
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1007.3mg||35 %|
|Potassium 95.4mg||3 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 30.3g|
|Protein 4.5g||6 %|
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Calories per serving: 152
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