Shanghai Duck
Yield
8 servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
scallions, spring or green onions
cut into 2 inch lengths |
|
| 2 | medium |
star anise
broken into16 sections |
*
|
| 2 | slices |
ginger root
|
|
| 5 | pounds |
duck
|
|
| 1 | cup |
soy sauce, dark
|
*
|
| 1 | cup |
soy sauce, light
|
|
| 1 | cup |
water
|
|
| ¾ | cup |
sugar
|
|
| 1 | x |
honey
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
scallions, spring or green onions
cut into 2 inch lengths |
|
| 2 | medium |
star anise
broken into16 sections |
*
|
| 2 | slices |
ginger root
|
|
| 2.3 | kg |
duck
|
|
| 237 | ml |
soy sauce, dark
|
*
|
| 237 | ml |
soy sauce, light
|
|
| 237 | ml |
water
|
|
| 177 | ml |
sugar
|
|
| 1 | x |
honey
|
*
|
Directions
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℉ (200℃) oven just until crispy, not too long.
Remove and chop into small pieces.
Reserve liquid and serve at the table as a sauce.
