Basic red-simmered duck
Duck Poultry Basics
Last updated 6/12/2012 1:07:23 AM. Recipe ID 33358. Report a problem with this recipe.
Title: Basic red-simmered duck
Yield: 8 Servings
1 Duck; 6 to 7 pounds
Water to cover
3 sl Fresh ginger root
6 tb Soy sauce
4 tb Sherry
2 ts Salt
2 ts Sugar
1. Wipe duck inside and out with a damp cloth. Place breast-side up
in a heavy saucepan, tucking wings under body. Add water to cover and
bring to a boil.
2. Meanwhile cut scallions in 3-inch sections and slice ginger root.
Then add both, along with soy sauce, sherry and salt. Simmer,
covered, 1 hour.
3. Turn bird over. Add sugar and simmer until done (about 1 hour
4. Cut breast meat against the grain in slices 1/2-inch thick.
Arrange on a serving platter, reconstructing the shape of the breast.
(Or chop duck, bones and all, in 2-inch sections.) Serve hot, with or
without gravy. The gravy may be reserved for later use as a master
sauce (see recipe). Or serve cold.
NOTE: The duck is done when the meat is so tender it nearly falls
from the bones.
1. In step 1, use 1/3 stock, 2/3 water.
2. In step 2, add 5 dried black mushrooms (soaked) and 1/2
teaspoon sesame oil.
3. Use 12 to 15 whole scallions (trim root ends, but keep stalks
and green leaves intact). Toss scallions in a mixture of 2
tablespoons soy sauce and 1/2 teaspoon sugar, then place in duck
cavity with the ginger root. Bring to a boil as in step 1, then cook
with seasonings as in steps 2 and 3. Serve bird whole with gravy.
4. For a smaller duck (3 to 4 pounds) use only 1 cup water, 2
tablespoons soy sauce, 1 tablespoon sherry and 1 teaspoon sugar. Cook
1-1/2 hours, basting and turning for even coloring.
From , ISBN 0-517-65870-4.
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