Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Piece dried tangerine peel |
| 1 \N | Duck; 4 to 5 pounds |
| \N \N | Water to cover |
| 2 \N | Scallion stalks |
| 2 \N | Or |
| 3 slices | Fresh ginger root |
| 1 teaspoon | Salt |
| 1 dash | Pepper |
1. Soak tangerine peel.
2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover and bring to a boil. Meanwhile cut scallions in 2 or 3 sections, slice ginger root; then add to pan along with soaked tangerine peel.
3. Reduce heat and simmer, covered, until duck is tender (about 1-½ hours). Season with salt and pepper during the last 5 minutes. Drain, reserving liquid for stock.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .