Title: Boned, braised duck
 Categories: Poultry
      Yield: 6 Servings
 
      1    Duck; 4 to 5 pounds
      2    Spanish onions
      2 tb Oil
      1    Clove garlic
      1    -(up to)
      2 sl Fresh ginger root
      3 tb Hoisin sauce
      1 tb Sherry
      1 ts Sugar
      2 ts Soy sauce
    1/2 ts Five spices
    1/4 ts Salt
    1/4 ts Pepper
      1 ts Soy sauce
      3    -(up to)
      4 tb Oil
      6    -(up to)
      6 c  Water
      1 lb Spinach
           Salt
 
   1. Bone duck (see "HOW-TO SECTION"). Cut breast in two and spread
  bird out flat, skin-side down.
  
   2. Cut onions in wedges. Heat oil and stir-fry onions to soften
  slightly. Transfer to a bowl.
  
   3. Mince garlic and ginger root. Add to bowl along with hoisin sauce,
  sherry, sugar, soy sauce, Five Spices, salt and pepper. Blend well and
  spread over inside surface of duck. Sew up bird securely to seal in
  mixture. Rub remaining soy sauce over duck skin.
  
   4. Heat remaining oil and brown duck on all sides. Meanwhile bring
  water to a boil.
  
   5. Add 1 cup boiling water to bowl in which seasoning mixture had
  been blended originally; stir up leftover bits to make a sauce, then
  pour over duck. Add enough of remaining boiling water to barely cover
  duck. Simmer, covered, until duck is puffed up and tender (1 to 1-1/2
  hours). Meanwhile wash spinach and remove tough stems.
  
  6. Transfer 1/2 cup duck gravy to another pan and reheat. Add spinach,
  stirring to soften slightly. Sprinkle spinach with salt to taste and
  transfer to a serving platter. Place duck on top, breast-side up.
  
  From , ISBN 0-517-65870-4.