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Print this Recipe    Spiced Duck

WU HSIANG YA (spiced duck) (Chinese)

1 duck (5 pounds)
3/4 cup sherry
3/4 cup soy sauce
2 teaspoons powdered Chinese 5 spice

Clean duck well and remove all hairs and pin feathers. cut off tail
and oil sacs and discard. Place in a large pan and pour sherry and
soy sauce over it. Bring to a boil over high heat and brown each
side of duck for 2 minutes. Coat duck well on each side with spices.
add enough water to half cover the duck. Bring to a boil, cover,
lower heat and simmer for 1 1/2 hours, turning every 20 minutes.
Chop up duck Chinese style or carve in the western way. Serve either
hot or cold. Serves 4

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