|Sherry||3⁄4 Cup (12 tbs)|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Powdered five spices||2 Teaspoon|
|Water||2 Cup (32 tbs) (Water To Half Cover Duck)|
Clean the duck well and remove all the hairs.
Cut off the tail and oil sacs and discard.
Place in a large pan and pour the sherry and soy sauce over it.
Bring to a boil over high heat and brown each side of the duck for 2 minutes.
Coat the duck well on each side with the powdered spice and add enough water to half cover the duck.
Bring to a boil, cover, lower the heat and simmer for 1 1/2 hours, turning every twenty minutes.
Chop it up Chinese style or carve in the Western way.
Serve either hot or cold.