| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Piece dried tangerine peel | |
| 1 | Duck; 4 to 5 pounds | |
| 1 | Clove garlic | |
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1/2 | c | Soy sauce |
| 2 | tb | Sherry |
| 1/2 | ts | Soybean paste |
| 1 | ts | Sugar |
| 5 | tb | Peanut oil |
INSTRUCTIONS
1. Soak tangerine peel. Preheat oven to 350 degrees. 2. Wipe duck inside and out with a damp cloth; then dry with paper toweling. Sew up or skewer its neck opening. Place ducktail-side up in a deep bowl. 3. Mince garlic, scallion, ginger root and soaked tangerine peel. Combine with soy sauce, sherry, soybean paste and sugar. Pour mixture into duck cavity. Sew up the cavity securely or skewer. 4. Brush duck with oil. Place on a rack over a drip pan containing several inches of water. Roast until done (about 25 minutes per pound) brushing duck with oil at 15-minute intervals. (Add more water to drip pan as it evaporates.) 5. Let duck cool; then chill. Bone and cut in bite-size pieces (each with some skin). Serve cold. 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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