"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Red Cooked Duck with Preserved Cabbage Recipe

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This recipe for Red Cooked Duck with Preserved Cabbage, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Standridge
Added: Wednesday, August 3, 2005


1 whole Long Island Duckling
3 T. or more soy sauce
Brown sauce (for color)
Scallion and ginger slices
Sugar to taste (can also use rock candy sugar or maple sugar)
1 - 2 T. Preserved Chinese cabbage (amount depends on how spicy one wants the dish), it is salty so rinse twice
2 T. red wine or sherry
Water, enough for 1/2 depth of duck

Clean duck and pat dry, in and out.
Brown the duck on both sides in a 375-400 degree oven.
Put the duck in a Dutch oven pot and add all other ingredients, except for the sugar and brown sauce. Bring it to a boil and then simmer for 1 - 1 1/2 hours. Turn the duck once during this period to cook both sides evenly. Add brown sauce if you want a darker color.
When the duck is almost done, add the sugar and cook for another hour. Turn once and baste occasionally.

Personal Notes:
Personal Notes:
This recipe came from Aunt Harriet and was given to her by a Dr. Grace Yuan. When she typed up the recipe she had several notes added to the bottom that I am going to add now, just the way she wrote them -

Harriet's experience:
1. Brown sauce...it seemed to be so tasteless to me, although Grace had sent it along in shoebox with Red Preserved Cabbage canned in Taiwan...am sure it can be bought at most supermarkets selling Chinese products or foods.
2. As our current runs at 5% reduction most of the time, I heated a 400 degree oven and kept the duck in 45 minutes on each side...it got nicely browned that way...
3. Of the ingredients, I used 1/4 c. each of the soy sauce and sherry, 1/2 lb. rock sugar when that time came...I used about 5 slices of ginger root and equal amounts of scallions - 2 - 3 T.
4. The second time I made this dish I used 3 T. of Red Cabbage and it wasn't too much...it gives a real authentic flavor with a very faint tinge of garlic in it.
5. You can do most of the cooking a day ahead and finish the last hour just before serving. The meat falls off the bones!




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