| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Piece dried tangerine peel | |
| 1 | Duck, 3 to 4 pounds | |
| 4 | up to | |
| 6 | c | Water |
| 1/2 | lb | Fresh mushrooms |
| 3 | T | Soy sauce |
| 1 | t | Salt |
| 1 | ds | Pepper |
| 2 | T | Smoked ham |
INSTRUCTIONS
Soak tangerine peel. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Meanwhile bring water to a boil in a heavy pan. Add duck and soaked tangerine peel. Bring to a boil again, then simmer, covered, 1 hour. Discard tangerine peel. Meanwhile slice mushrooms; then add, along with soy sauce, salt and pepper. Simmer, covered, 20 minutes more. Shred smoked ham. Serve duck hot, garnished with ham. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 19
Total Fat: 2g
Cholesterol: 56.7mg
Sodium: 3196.4mg
Potassium: 713.2mg
Carbohydrates: 15.4g
Fiber: 1.5g
Sugar: 12.4g
Protein: 11.9g