| 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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