Shanghai Duck: Date Added: 18 Nov 2009
Listed in: Poultry / Poultry - Others

8 large scallions,
1 cut into 2-inch lengths
2 medium star anise, broken into
1 16 sections
2 slice gingerroot,
1 half-dollar size
5 lb duck
1 cup dark soy sauce
1 cup light soy sauce
1 cup water
3/4 cup sugar.
1 honey

Put the scallions, star anise and gingerroot in a heavy pot. Place the duck, breast sideup in the pot. Mix the remaining ingredients and pour over the duck.

Cover and bring to a boil. Simmer for about two hours or until tender, turning every half-hour. Remove duck from pan and place on a shallow dish, rub honey on duck, place duck in a 400 degree oven just until crispy...not too long. Remove and chop into small pieces. Reserve liquid and serve at the table as a sauce.

Sometimes I thicken it a little but most of the time we just serve it as is.

Yield: 8 servings

Recipe Pictures - Hover cursor to scroll if several images: Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.