Title: Basic red-simmered duck
 Categories: Poultry
      Yield: 8 Servings
 
      1    Duck; 6 to 7 pounds
           Water to cover
      2    Scallions
      2    Or
      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
  more).
  
   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.
  
   VARIATIONS:
  
      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.