Instructions: 1. With a cleaver, split duck down the back; then chop each half, bones and all, in 4 or 5 pieces. Combine sugar, sherry, hoisin sauce, cornstarch and salt. Rub over duck and let stand 30 minutes.

2. Cut scallions in 1/2-inch sections; crush garlic and ginger root.

3. Heat oil in a large heavy pan. Add scallions, garlic and ginger and stir-fry a few times. Add duck and brown lightly on all sides. Drain off excess fat.

4. Add soy sauce and water and simmer, covered, until tender (45 minutes to 1 hour).

VARIATIONS: During the last 30 minutes of cooking, add any of the following:
1. 1 to 2 cups bamboo shoots, cubed or sliced

2. 4 cups Chinese lettuce, cut in 1-inch sections

3. 1 pound chestnuts, blanched and shelled

4. 6 eggs, hardboiled and shelled but left whole

5. 8 to 10 dried black mushrooms (soaked)

During the last 20 minutes of cooking, add any of the following:

1. 2 pounds potatoes, peeled and cut in 2-inch cubes

2. 1 pound string beans, stemmed but left whole

During the last 3 minutes of cooking add 1 green pepper, diced

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