| 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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