Yield: 4 Servings
|1 \N||Piece dried tangerine peel|
|1 \N||Duck; 4 to 5 pounds|
|\N \N||Water to cover|
|2 \N||Scallion stalks|
|3 slices||Fresh ginger root|
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, .