52
THE CHINESE COOK BOOK
PARSLEY DUCK
西
SI湖
WO鴨
ARP
- 2 ducks
- 2 cups mushrooms
- 2 small pieces ginger root, mashed
- 1 tablespoonful Fun Wine
- Parsley enough to cover the dish 1 inch thick
(a) Open the ducks with one 4-inch cut in the back of each. Take out the interior. Wash thoroughly and dry. Now wash the ducks inside and out with sweet sauce.
(b) Cook the duck in a pan of boiling oil until yellow.
(c) Put the duck into a frying-pan. Cover with the mushrooms, ginger, and Fun Wine. Add ⅓ more than enough primary soup to cover all. Cook until the duck is done.
When done, there must be 3 cups of liquid left. Therefore, the amount of primary soup used depends on the age and size of the duck, because the older the duck the longer it takes to cook.
(d) Make a gravy of the liquid left, with
