White-simmered duck with tangerine peel

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, .

Similar recipes