| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Piece dried tangerine peel |
| 1 |
|
Duck; 3 to 4 pounds (up to) |
| 6 |
c |
Water |
| 1/2 |
lb |
Fresh mushrooms |
| 3 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
tb |
Smoked ham |
INSTRUCTIONS
1. Soak tangerine peel.
2. 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.
3. Add duck and soaked tangerine peel. Bring to a boil again, then simmer,
covered, 1 hour. Discard tangerine peel.
4. Meanwhile slice mushrooms; then add, along with soy sauce, salt and
pepper. Simmer, covered, 20 minutes more.
5. 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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