Red-cooked duck with tangerine peel

Yield: 4 Servings

Measure Ingredient
1 Piece dried tangerine peel
1 Duck; 3 to 4 pounds (up to)
6 cups Water
½ pounds Fresh mushrooms
3 tablespoons Soy sauce
1 teaspoon Salt
1 dash Pepper
2 tablespoons Smoked ham

1. Soak tangerine peel.

2. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Meanwhile bring water to a boil in a heavy pan.

3. Add duck and soaked tangerine peel. Bring to a boil again, then simmer, covered, 1 hour. Discard tangerine peel.

4. Meanwhile slice mushrooms; then add, along with soy sauce, salt and pepper. Simmer, covered, 20 minutes more.

5. Shred smoked ham. Serve duck hot, garnished with ham.

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

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