Red-cooked duck with tangerine peel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piece dried tangerine peel | |
| 1 | Duck; 3 to 4 pounds (up to) | |
| 6 | cups | Water |
| ½ | pounds | Fresh mushrooms |
| 3 | tablespoons | Soy sauce |
| 1 | teaspoon | Salt |
| 1 | dash | Pepper |
| 2 | tablespoons | Smoked ham |
Directions
1. Soak tangerine peel.
2. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Meanwhile bring water to a boil in a heavy pan.
3. Add duck and soaked tangerine peel. Bring to a boil again, then simmer, covered, 1 hour. Discard tangerine peel.
4. Meanwhile slice mushrooms; then add, along with soy sauce, salt and pepper. Simmer, covered, 20 minutes more.
5. Shred smoked ham. Serve duck hot, garnished with ham.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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