Name: Wine-Simmered Duck (紅燒鴨)
Yield: Serves 2 as a one-dish dinner, 3–6 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 4 hefty or 5 medium whole scallions, cut into 3-inch lengths; 5 quarter-size slices fresh ginger; 3½–4½ pound duck, fresh-killed best (weight after removal of head, neck, feet, wingtips, tail, and oil sacs); 1 medium carrot, trimmed and peeled (to yield 1 cup packed carrot ribbons); 1¾ cups Chinese rice wine or quality, dry sherry; 1 cup water; 3 tablespoons black soy sauce; 3 tablespoons thin (regular) soy sauce (read the cautionary note regarding brands); 2½ whole star anise (equal to 20 individual points); 1 teaspoon coarse kosher salt; ¾ pound carrots, trimmed and peeled (to equal 2 cups coins); ¼–⅓ pound fresh or frozen Chinese egg noodles, 1/16–3/16 inch thick; 1½ teaspoons Chinese or Japanese sesame oil; 6 medium Chinese dried black mushrooms; 3½ tablespoons crushed Chinese golden rock sugar

Preparation info

Serves
2
as a one-dish dinner .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Here, in its cozy casserole, is the first cousin to Master Sauce Chicken, another member of the “red-cooked” clan of soy and wine-simmered meats. Unlike them, this duck requires more wine, longer cooking, and an extremely gentle heat to bring it to full goodness. When done, the meat falls from the bones, lushly permeated by the winy sauce. With the addition of noodles, carrots, and dusky black mushrooms, this is a hearty but elegant one-dish me

Ingredients

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Ingredients

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