White-simmered Roast Duck W/tangerine Peel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Piece tangerine peel | |
| 1 | Duck, 4 to 5 pounds | |
| 1 | T | Soy sauce |
| 1 | T | Peanut oil |
| 2 | Cloves star anise | |
| 6 | up to | |
| 8 | c | Water |
| 2 | Fresh ginger root | |
| 1 | t | Salt |
| 1/2 | Head lettuce | |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 1 | T | Cornstarch |
| 3 | T | Water |
INSTRUCTIONS
Soak tangerine peel. 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. 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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 13.6mg
Sodium: 2960.4mg
Potassium: 408.3mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 4g
Protein: 9.9g