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White-Simmered Roast Duck With Tangerine Peel |
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Serves: 6
Print this Recipe
1 piece tangerine peel
1 duck (4 to 5 pounds)
1 tablespoon soy sauce
1 tablespoon peanut oil
2 cloves star anise
6 to 8 cups water
2 slices fresh ginger root
1 teaspoon salt
1/2 head lettuce
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
3 tablespoons water
1. Soak tangerine peel.
2. Wipe duck inside and out with a damp cloth. Dry with paper toweling or hang up to dry in a cool airy place 1 to 2 hours. Meanwhile, preheat oven to 400 degrees.
3. Rub soy sauce, then peanut oil, over duck skin. Put star anise inside duck cavity. Place bird on a rack over a drip pan containing several inches of water. Roast to brown lightly (about 20 minutes), turning duck once. Meanwhile bring water to a boil.
4. Transfer duck to a large heavy pan. Mince ginger root and soaked tangerine peel and add, along with salt and boiling water to cover. Simmer, covered, 1 1/2 hours.
5. Drain duck, reserving liquid. Let bird cool slightly; then either chop in bite-size pieces, or carve Western-style. Shred lettuce and arrange duck on top. Keep warm.
6. Strain duck liquid, then bring to a boil. Stir in remaining soy sauce and salt. Blend cornstarch and cold water to a paste, then stir in to thicken liquid. Serve as a dip with duck.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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