Shanghai Duck

3-4
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"From a very old Joyce Chen cookbook"

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (771.4 g)
  • Calories 1499.6
  • Total Fat - 69.3 g
  • Saturated Fat - 18 g
  • Cholesterol - 689.1 mg
  • Sodium - 4632.9 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 2.3 g
  • Sugars - 35.8 g
  • Protein - 167.1 g
  • Calcium - 125.1 mg
  • Iron - 13.9 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.1 mg

Step 1

If duck is frozen defrost completely. Remove and discard large pieces of fat from the cavity. Soak duckling and giblets in boiling water for several minutes until the skin shrinks - if there are any feathers pick them out; rinse.

Step 2

In a large dutch oven or pot put the scallions, ginger, coves and giblets and then put the duckling in breast side down and pout the sugar, sherry, soy sauce and 1/2 cup water over all. Cover tightly and bring to a boil and then simmer for 1 1/2 - 2 hours or until tender.

Step 3

When half done turn duckling breast side up. It is done when a chopstick easily pierces the thigh. Take off the cover, skim excess fat from the liquid. Turn heat to medium and baste duck frequently for 15 minutes until the skin is dark brown and about 1/2 to 1 cup of the liquid remains.

Step 4

Let rest for 10 minutes before slicing and serve duck while hot.

Tips & Variations


No special items needed.

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