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Red-cooked Duck


Red-cooked Duck
2 Tablespoons corn or another vegetable oil
3 slices ginger
2 cloves garlic 3 to 4 pound duck
1/3 cup soy sauce
2 Tablespoons dry sherry
1 teaspoon sugar
4 to 6 whole cloves garlic
1 star anise
1/2 teaspoon salt
1. Clean duck and remove the fat from its cavity. Dry with paper towels, then cut into bite-size pieces.
2. Smash garlic with side of cleaver and remove its peel or skin.
3. Heat vegetable oil in a deep wok, add ginger and garlic, stir for half a minute, then add the duck and keep stirring this for three minutes before adding the soy sauce, sherry, sugar, garlic cloves, star anise, salt, and two cups of water. Bring to a boil, cover, lower heat and simmer for ninety minutes or until the duck is tender. Serve hot.

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