White-simmered duck with tangerine peel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piece dried tangerine peel | |
| 1 | Duck; 4 to 5 pounds | |
| Water to cover | ||
| 2 | Scallion stalks | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 1 | teaspoon | Salt |
| 1 | dash | Pepper |
Directions
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, .