Shanghai duck
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Shanghai duck
  Duck    Poultry  
Last updated 6/12/2012 1:22:43 AM. Recipe ID 55483. Report a problem with this recipe.
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      Title: Shanghai duck
 Categories: Meats, Poultry
      Yield: 8 Servings
      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.
  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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Recipe ID 55483 (Apr 03, 2005)

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