Pretty Bird

Tonight we enjoyed my mom’s Shanghai Duck.  I paired it with a side of Okra an it was Delicious!

Ingredients for the duck…

8 lg. Scallions, cut into 2-inch lengths

2 med. Star anise, broken into 16 sections

2 slices 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

Directions

Put the scallions, star anise and gingerroot in a heavy pot. Place the duck, breast side up 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 top and place duck in a 400 degree oven just until crispy…not too long. 

Remove and chop into small pieces or…just dive in with your fingers…we did!
Reserve liquid and serve at the table as a sauce.