Mary & Martha's Kitchen Recipe

Category	Duck
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Shanghai Duck Recipe 8 lg Scallions, Cut into 2-inch lengths 2 md Star anise, broken into 16 sections 2 sl Gingerroot, Half-dollar size 5 lb Duck 1 c Dark soy sauce 1 c Light soy sauce 1 c Water 3/4 c Sugar. Honey 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 degree oven just until crispy...not too long. Remove and chop into small pieces. Reserve liquid and serve at the table as a sauce. Sometimes I thicken it a little but most of the time we just serve it as is.

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<h1>Shanghai Duck</h1> <h2>Recipe</h2><p> <P>8 lg Scallions, <P>Cut into 2-inch lengths 2 md Star anise, broken into <P>16 sections <P>2 sl Gingerroot, <P>Half-dollar size 5 lb Duck <P>1 c Dark soy sauce <P>1 c Light soy sauce <P>1 c Water <P>3/4 c Sugar. <P>Honey 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 degree oven just until crispy...not too long. Remove and chop into small pieces. Reserve liquid and serve at the table as a sauce. Sometimes I thicken it a little but most of the time we just serve it as is. <div><a href='http://www.maryandmarthaskitchen.com/Shanghai_Duck/39795/' title='Shanghai Duck Recipe'>Shanghai Duck Recipe</a></div>

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