Chinese Duck

• 4 to 5 lb. duck
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. ground cloves
• 1/8 tsp. anise seed
• 1/8 tsp. fennel seed
• 1/8 tsp. cinnamon
• water
• oil (for frying)
• 1 egg, beaten
• 1/2 c. dry cracker meal
• Chinese vegetables
• shredded lettuce
• 2 green onions, finely chopped

1. Combine spices in a large pot.
2. Add duck and enough water to cover.
3. Simmer 45 minutes.
4. Remove duck from pot, reserving 2 cups broth.
5. Heat 1/2-inch oil in a
6. large frying pan and fry duck on each side about 5 minutes until well browned.
7. Cool duck.
8. Remove meat from the bones in as large pieces as possible.
9. Dip the duck in egg and then in crumbs before frying in the same oil.
10. Cut duck into 2-inch pieces and serve over Chinese vegetables.
11. Top with lettuce and onions.
12. If desired, make gravy with the reserved duck broth and 4 tablespoons flour and serve on the side with rice. Serves 3 to 4.

duck, salt, pepper, ground cloves, anise seed, fennel seed, cinnamon, water, oil, egg, dry cracker meal, chinese vegetables, shredded lettuce, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857702 (may not work)