Chinese Cook Book

SteamedDuck

m ^ II

DONJUNAEP

1 duck (about8 pounds)

2 cupschestnutswithoutskins

(^1) cupbarley

%cupwhitenutswithoutskins

(^1) tablespoonfulFunWine
(a) Soak the chestnuts and barleyin cold
waterfor 1 hour.
(6) Open the back of the duck with one
cutabout (^4) incheslong. Takeoutthe bones
withouttearingthemeat.
(c) Whentheduckhasbeencleanedwash
it inside and out with Chinese sauce. Salt
thoroughlyand putinto ahot, oiled panand
fryfor 10 minutes.
{d) Add the Fun Wine, Turn the duck
frequently.
[e) Nowputtheduck,withthe openside
upward,inabowlalittlelargerthantheduck.
Fillwiththechestnuts,barley,andwhitenuts
andanyjuiceleftinthefrying-pan.