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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Poultry 6 Servings

INGREDIENTS

1 Piece tangerine peel
1 Duck, 4 to 5 pounds
1 T Soy sauce
1 T Peanut oil
2 Cloves star anise
6 up to
8 c Water
2 Fresh ginger root
1 t Salt
1/2 Head lettuce
1 T Soy sauce
1/2 t Salt
1 T Cornstarch
3 T Water

INSTRUCTIONS

Soak tangerine peel. Wipe duck inside and out with a damp cloth. Dry
with paper toweling or hang up to dry in a cool airy place 1 to 2
hours. Meanwhile, preheat oven to 400 degrees. Rub soy sauce, then
peanut oil, over duck skin. Put star anise inside duck cavity. Place
bird on a rack over a drip pan containing several inches of water.
Roast to brown lightly (about 20 minutes), turning duck once.
Meanwhile bring water to a boil. Transfer duck to a large heavy pan.
Mince ginger root and soaked tangerine peel and add, along with salt
and boiling water to cover. Simmer, covered, 1-1/2 hours. Drain duck,
reserving liquid. Let bird cool slightly; then either chop in
bite-size pieces, or carve Western-style. Shred lettuce and arrange
duck on top. Keep warm. Strain duck liquid, then bring to a boil.  Stir
in remaining soy sauce and salt. Blend cornstarch and cold water  to a
paste, then stir in to thicken liquid. Serve as a dip with duck.  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: 108
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 13.6mg
Sodium: 2960.4mg
Potassium: 408.3mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 4g
Protein: 9.9g


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