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From: guy@slu70.UUCP (Guy M. Smith)
Newsgroups: net.cooks
Subject: DUCK!!!
Message-ID: <133@slu70.UUCP>
Date: Sun, 12-Jan-86 14:42:15 EST
Article-I.D.: slu70.133
Posted: Sun Jan 12 14:42:15 1986
Date-Received: Tue, 14-Jan-86 04:46:55 EST
Organization: Saint Louis University, St. Louis, MO
Lines: 40

Being a recent convert to both eating and cooking duck (due, I think, to
some early experiences with some poorly cooked and abysmally greasy versions)
I was pleased to see duck discussed.  Most of the recipes revolved around
roast duck, however, so I offer something completely different for variety.
The recipe is taken from "The Thousand Recipe Chinese Cookbook" by Gloria Bley
Miller and is only one of many duck recipes (not to mention a lot of other
ones).
                     Red-cooked Shanghai Duck

1 bunch scallions			1 duck
2 slices fresh ginger root		1/8 cup sugar
duck giblets				3/4 cup soy sauce
2 or three cloves star anise		1 cup water
		1 tablespoon sherry (see note)

1. Cut scallions in 3-inch sections; slice ginger root. Place in heavy pan
(I use my pressue cooker) along with duck giblets and star anise. Wipe duck
inside and out with a damp cloth. Place in pan breast side down.

2. Combine sugar, soy sauce, water and sherry and pour over duck. Bring to
a boil; then simmer, covered, for 45 min..

3. Turn bird over and simmer, covered, 45 min more. Let duck and liquid cool,
uncovered, 10-15 min. Skim off fat (I use a basting syringe).

4. Heat duck and liquid, uncovered, over a medium flame, basting frequently
until duck skin is dark brown and the liquid reduced to about a cupful (about
15 min).

5. Serve. I usually have rice and some sort of vegetable. Not very traditional
maybe but it seems to work. In a western style dinner (i.e. one entree plus
side dishes) one 3-4 lb duck serves two fairly comfortably.

Note: Don't use Japanese soy sauce. While an excellent product in the proper
setting it is a bit too heavy for my taste for this dish. Don't use fake soy
sauce, Chun-King or whatever. Find a chinese grocery or a store that stocks
genuine chinese soy sauce. The recipe calls for sherry, as a commonly available
substitute for chinese wine (use that if you can find it). You should use a
fairly dry sherry for best results although I once made it with Bristol Cream
out of desperation and it worked ok.