INGREDIENTS

INSTRUCTIONS

1. Soak tangerine peel.
2. 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.
3. Combine sugar, soy sauce, sherry, honey and salt. Pour over duck. Bring
water to a boil and also pour over.
4. Steam 1 hour by the bowl-in-a-pot method (see "HOW-TO SECTION").
5. Drain duck, reserving liquid, and let bird cool and dry. Meanwhile
shell, blanch, toast and sliver almonds; mince smoked ham.
6. Rub water-chestnut flour into duck skin, then truss bird (see "HOW-TO
SECTION").
7. 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.
8. Untie duck and let cool slightly. Then chop, bones and all, in 2-inch
sections; or carve Western-style.
9. 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
9.
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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