Title: Braised duck
 Categories: Poultry
      Yield: 6 Servings
 
      2    Or
      3    Scallions
      2    Or
      3 sl Fresh ginger root
    1/2 c  Soy sauce
      2 tb Sherry
      1    Duck; 4 to 5 pounds
      6 tb Oil
      2    -(up to)
      3 c  Water
      1 ts Sugar
 
   1. Mince scallions and ginger root. Combine with soy sauce and
  sherry.
  
   2. Wipe duck with a damp cloth; then rub inside and out with mixture
  (reserve the remainder)--Let duck stand 30 minutes.
  
   3. Heat oil in a large heavy pan. Brown duck lightly on all sides.
  Drain off fat.
  
   4. Add water and reserved mixture and bring to a boil; then simmer,
  covered, 1 hour.
  
   5. Add sugar and simmer, covered, until tender (about 30 minutes
  more).
  
   VARIATION: In step 2 rub duck instead with a mixture of 1 tablespoon
  sugar, 2 tablespoons sherry, 4 tablespoons soy sauce, 1 teaspoon
  cornstarch and 1 teaspoon salt. Omit step 1 and the sugar in step 5.
  
  From , ISBN 0-517-65870-4.