| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Piece dried tangerine peel | |
| 1 | Duck; 4 to 5 pounds (up to) | |
| 4 | tb | Oil |
| 1 | tb | Oil |
| 4 | c | Stock |
| 1 | ts | Salt |
INSTRUCTIONS
1. Soak tangerine peel. 2. Wipe duck inside and out with a damp cloth. Score bird along backbone but do not cut through bone. Dry well with paper toweling, or hang up to dry in a cool, airy place 1 to 2 hours. 3. Heat oil in a large pan and brown duck quickly. Transfer bird, breast-side down, to a deep heatproof bowl. 4. Heat remaining oil. Add tangerine peel and stir-fry 1 to 2 minutes; then put inside duck cavity. Pour stock over duck and add salt. 5. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours) . See "HOW-TO SECTION". NOTE: This dish is sometimes called Steamed Duck Soup. 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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