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Braised Duck

2 Or 3 Scallions
2 Or 3 sl Fresh ginger root
1/2 c Soy sauce
2 tb Sherry
1 Duck; 4 to 5 pounds
6 tb Oil
2 (up to) 3 c Water
1 ts Sugar

Mince scallions and ginger root. Combine with soy sauce and sherry.

Wipe duck with a damp cloth; then rub inside and out with mixture (reserve the remainder)--Let duck stand 30 minutes.

Heat oil in a large heavy pan. Brown duck lightly on all sides. Drain off fat.

Add water and reserved mixture and bring to a boil; then simmer, covered, 1 hour.

Add sugar and simmer, covered, until tender (about 30 minutes more).

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