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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Poultry 4 Servings

INGREDIENTS

1 Piece dried tangerine peel
1 Duck, 3 to 4 pounds
3 Or
4 Fresh ginger root
1 T Sugar
1 T Soy sauce
1 T Sherry
1 T Honey
1 t Salt
Water to cover
1/2 c Almond meats
2 T Smoked ham
2 T Water-chestnut flour
Oil for deep-frying
2 c Duck liquid
1 T Cornstarch
3 T Water

INSTRUCTIONS

9    
Soak tangerine peel. Wipe duck inside and out with a damp cloth.  Place
in a deep heatproof bowl with tangerine peel on top. Slice  ginger root
and add. Combine sugar, soy sauce, sherry, honey and  salt. Pour over
duck. Bring water to a boil and also pour over. Steam  1 hour by the
bowl-in-a-pot method (see "HOW-TO SECTION"). Drain  duck, reserving
liquid, and let bird cool and dry. Meanwhile shell,  blanch, toast and
sliver almonds; mince smoked ham. Rub  water-chestnut flour into duck
skin, then truss bird (see "HOW-TO  SECTION"). Heat oil until boiling.
Using a wire basket or  long-handled Chinese strainer, gently lower in
bird and deep-fry,  turning and basting, until golden. Drain on paper
toweling. Untie  duck and let cool slightly. Then chop, bones and all,
in 2-inch  sections; or carve Western-style. Slowly heat duck liquid in
a  saucepan. Blend cornstarch and cold water to a paste and stir in to
thicken. Pour sauce over duck and serve, garnished with ham and
almonds.  VARIATION: In steps 2 and 3, omit the seasoning ingredients
given and  the boiling water. Pour over the duck instead a mixture of 1
cup soy  sauce; 1/2 cup sherry; 2 tablespoons brown sugar; 1/2
tablespoon  salt; dash of pepper; 3 scallion stalks, sliced; and 2 or 3
garlic  cloves, crushed. After steaming, discard sauce and hang duck up
to  dry over a drip pan in a cool, airy place for several hours or
overnight. Then pick up steps 6, 7 and 8, omitting step  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)
----------------------------------------------
Calories: 199
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 56.7mg
Sodium: 980.9mg
Potassium: 204.5mg
Carbohydrates: 36g
Fiber: <1g
Sugar: 18.6g
Protein: 5g


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