Aromatic roast duck

6 Servings

Ingredients

QuantityIngredient
1Piece dried tangerine peel
1Duck; 4 to 5 pounds
1Clove garlic
1Scallion stalk
2Or
3slicesFresh ginger root
½cupSoy sauce
2tablespoonsSherry
½teaspoonSoybean paste
1teaspoonSugar
5tablespoonsPeanut oil

Directions

1. Soak tangerine peel. Preheat oven to 350 degrees.

2. Wipe duck inside and out with a damp cloth; then dry with paper toweling. Sew up or skewer its neck opening. Place ducktail-side up in a deep bowl.

3. Mince garlic, scallion, ginger root and soaked tangerine peel. Combine with soy sauce, sherry, soybean paste and sugar. Pour mixture into duck cavity. Sew up the cavity securely or skewer.

4. Brush duck with oil. Place on a rack over a drip pan containing several inches of water. Roast until done (about 25 minutes per pound) brushing duck with oil at 15-minute intervals. (Add more water to drip pan as it evaporates.)

5. Let duck cool; then chill. Bone and cut in bite-size pieces (each with some skin). Serve cold.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .