| 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.
A Message from our Provider:
“When I grow up, I want to be like Jesus.”