56
THE CHINESE COOK BOOK
POTATO DUCK
茨
SU仔
JAI鴨
ARP
- 1 duck (about 7 pounds)
- The same amount of skinned potatoes
- A cake of Chinese red cheese
- 1 small piece of ginger, pounded
- ¼ cup Fun Wine
- A piece of green carrot
(a) Put the duck into an oiled frying-pan and fry until brown. Turn frequently, so that every part of the duck receives the same amount of heat.
(b) Add the ginger and Fun Wine and fry for 2 minutes. Take out and put into a bowl. The liquid left in the frying-pan is to be put into a separate bowl.
(c) Add 2 cups of water to the cheese and mash. Rub this well into the duck, inside and outside.
(d) Put the potatoes into the cooking-pan. Place the duck on top. Add enough water to cover all. Over this pour any cheese liquid which remains. Add the carrot.
(e) Cover the pan and cook until tender.
