Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Piece dried tangerine peel |
| 1 \N | 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, .