Recipe - Soy Duck Eggs

1 Piece dried tangerine peel
6 Duck eggs
Water to cover
1 Leek stalk
2 Cloves garlic
One half cup Soy sauce
8 cup Water
1 tablespoon Honey
1 teaspoon Salt

1. Soak dried tangerine peel.

2. Place duck eggs in water to cover and bring to a boil over medium heat;
then cook gently 8 to 10 minutes more.

3. Cool eggs thoroughly under cold running water (about 5 minutes); then
shell.

4. Meanwhile cut leek in 1One half inch sections and crush garlic. Combine in a
saucepan with soy sauce, water, honey, salt and soaked tangerine peel.
Bring to a boil, stirring.

5. Add eggs and simmer, covered, 2 hours. (Add more boiling water if
necessary.)

6. Cut each egg in 4 wedges with a sharp knife. Serve yolkside up on a bed
of lettuce strips. Either garnish with tomatoes and Chinese parsley, or
serve with dip dishes of plum sauce, catsup or hot sauce.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.