1. Preheat oven to 400 degrees. Wipe duck with a damp cloth, then dry well with paper toweling. Truss duck (see "How-To Section").

2. Place duck on a rack over a drip pan containing several inches of water. Roast until lightly browned (about 20 minutes).

3. Transfer duck to a heavy pan. Mince ginger root and add with water and salt. Bring to a boil; then simmer, covered, 1 hour. (If duck becomes too dry, add more boiling water.) Skim off fat.

4. Cut Chinese cabbage stems in 2-inch pieces. Place on top of duck and simmer 1 hour more.

will congeal and can be removed easily. The duck is then reheated and the cabbage added as in step 4.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.