Instructions: 1. Mince scallions and ginger root. Combine with soy sauce and sherry.

2. Wipe duck with a damp cloth; then rub inside and out with mixture

(reserve the remainder)-Let duck stand 30 minutes.

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

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

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

VARIATION: In step 2 rub duck instead with a mixture of 1 tablespoon sugar, 2 tablespoons sherry, 4 tablespoons soy sauce, 1 teaspoon cornstarch and 1 teaspoon salt. Omit step 1 and the sugar in step 5.

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