| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Piece dried tangerine peel | |
| 1 | Duck; 4 to 5 pounds | |
| Water to cover | ||
| 2 | Scallion stalks | |
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1 | ts | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Soak tangerine peel. 2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover and bring to a boil. Meanwhile cut scallions in 2 or 3 sections, slice ginger root; then add to pan along with soaked tangerine peel. 3. Reduce heat and simmer, covered, until duck is tender (about 1-1/2 hours). Season with salt and pepper during the last 5 minutes. Drain, reserving liquid for stock. 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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