| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Piece tangerine peel | |
| 1 | Duck; 4 to 5 pounds | |
| 1 | tb | Soy sauce |
| 1 | tb | Peanut oil |
| 2 | Cloves star anise (up to) | |
| 8 | c | Water |
| 2 | sl | Fresh ginger root |
| 1 | ts | Salt |
| 1/2 | Head lettuce | |
| 1 | tb | Soy sauce |
| 1/2 | ts | Salt |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
INSTRUCTIONS
1. Soak tangerine peel. 2. Wipe duck inside and out with a damp cloth. Dry with paper toweling or hang up to dry in a cool airy place 1 to 2 hours. Meanwhile, preheat oven to 400 degrees. 3. Rub soy sauce, then peanut oil, over duck skin. Put star anise inside duck cavity. Place bird on a rack over a drip pan containing several inches of water. Roast to brown lightly (about 20 minutes), turning duck once. Meanwhile bring water to a boil. 4. Transfer duck to a large heavy pan. Mince ginger root and soaked tangerine peel and add, along with salt and boiling water to cover. Simmer, covered, 1-1/2 hours. 5. Drain duck, reserving liquid. Let bird cool slightly; then either chop in bite-size pieces, or carve Western-style. Shred lettuce and arrange duck on top. Keep warm. 6. Strain duck liquid, then bring to a boil. Stir in remaining soy sauce and salt. Blend cornstarch and cold water to a paste, then stir in to thicken liquid. Serve as a dip with duck. 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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