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Shanghai Duck

8 lg Scallions,

Cut into 2-inch lengths 2 md Star anise, broken into

16 sections

2 sl Gingerroot,

Half-dollar size 5 lb Duck

1 c Dark soy sauce

1 c Light soy sauce

1 c Water

3/4 c Sugar.

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.

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