Soy duck eggs

Yield: 6 Servings

Measure Ingredient
1 \N Piece dried tangerine peel
6 \N Duck eggs
\N \N Water to cover
1 \N Leek stalk
2 \N Cloves garlic
½ cup Soy sauce
8 cups Water
1 tablespoon Honey
1 teaspoon Salt

1. Soak dried tangerine peel.

2. Place duck eggs in water to cover and bring to a boil over medium heat; then cook gently 8 to 10 minutes more.

3. Cool eggs thoroughly under cold running water (about 5 minutes); then shell.

4. Meanwhile cut leek in 1-½ inch sections and crush garlic. Combine in a saucepan with soy sauce, water, honey, salt and soaked tangerine peel.

Bring to a boil, stirring.

5. Add eggs and simmer, covered, 2 hours. (Add more boiling water if necessary.)

6. Cut each egg in 4 wedges with a sharp knife. Serve yolk-side up on a bed of lettuce strips. Either garnish with tomatoes and Chinese parsley, or serve with dip dishes of plum sauce, catsup or hot sauce.

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

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