- Clean the Duck thoroughly inside and out.
Slice the onions thin and cut the
scallions into 2 inch segments.
Place the onion, ginger and dried
tangerine peel inside the cavity of the Duck.
- Heat five cups of water in a heavy
pan or cassarole.
When it boils, place the Duck in it and
boil for 4-5 minutes, turning the
bird over a few times.
Pour away three quarters of the water,
and skim off impurities.
Sprinkle the salt and half of the soy
sauce over the contents of the pan;
then insert an asbestos pad under the pan.
Cover, and simmer gently over a low
heat for 45 minutes, turning the
bird over every 15 minutes.
Add the remaining soy sauce, sugar and
half of the sherry, and continue
simmering for 20 minutes.
Then add the remainder of the sherry.
Scatter the scallions over the Duck and
simmer for a further 20 minutes.
- Serve in the cooking pot or cassarole,
or in a deep dish or tureen.
The Duck should have become quite tender,
and can be taken to pieces with a pair of chopsticks.
