Wu Hsiang Ya (Spiced Duck)
- 1 Duck (5 pounds)
- 3/4 c Sherry
- 3/4 c Soy sauce
- 2 ts Powdered chinese 5 spice
Fukien School from: Women's Day International Cook Book
Clean duck well and remove all hairs and pin feathers. cut off tail and oil
sacs and discard. Place in a large pan and pour sherry and soy sauce over
it. Bring to a boil over high heat and brown each side of duck for 2
minutes. Coat duck well on each side with spices. add enough water to half
cover the duck. Bring to a boil, cover, lower heat and simmer for 1 1/2
hours, turning every 20 minutes. Chop up duck chinese style or carve in the
western way. Serve either hot or cold. Serves 4
Posted to Recipe Archive - 01 Dec 96
submitted by: LeiG@aol.com
Date: Sun, 1 Dec 96 0:29:47 EST
Clean duck well and remove all hairs and pin feathers. cut off tail and oil
sacs and discard. Place in a large pan and pour sherry and soy sauce over
it. Bring to a boil over high heat and brown each side of duck for 2
minutes. Coat duck well on each side with spices. add enough water to half
cover the duck. Bring to a boil, cover, lower heat and simmer for 1 1/2
hours, turning every 20 minutes. Chop up duck chinese style or carve in the
western way. Serve either hot or cold. Serves 4
Posted to Recipe Archive - 01 Dec 96
submitted by: LeiG@aol.com
Date: Sun, 1 Dec 96 0:29:47 EST
