Recipe - Steamed Deep-Fried Duck Wtangerine Peel

1 Piece dried tangerine peel
1 Duck; 3 to 4 pounds
3 Or
4 sl Fresh ginger root
1 tablespoon Sugar
1 tablespoon Soy sauce
1 tablespoon Sherry
1 tablespoon Honey
1 teaspoon Salt
Water to cover
One half cup Almond meats
2 tablespoon Smoked ham
2 tablespoon Waterchestnut flour
Oil for deepfrying
2 cup Duck liquid
1 tablespoon Cornstarch
3 tablespoon Water

1. Soak tangerine peel.

2. Wipe duck inside and out with a damp cloth. Place in a deep heatproof
bowl with tangerine peel on top. Slice ginger root and add.

3. Combine sugar, soy sauce, sherry, honey and salt. Pour over duck. Bring
water to a boil and also pour over.

4. Steam 1 hour by the bowlinapot method (see "HOWTO SECTION").

5. Drain duck, reserving liquid, and let bird cool and dry. Meanwhile
shell, blanch, toast and sliver almonds; mince smoked ham.

6. Rub waterchestnut flour into duck skin, then truss bird (see "HOWTO
SECTION").

7. Heat oil until boiling. Using a wire basket or longhandled Chinese
strainer, gently lower in bird and deepfry, turning and basting, until
golden. Drain on paper toweling.

8. Untie duck and let cool slightly. Then chop, bones and all, in 2inch
sections; or carve Westernstyle.

9. Slowly heat duck liquid in a saucepan. Blend cornstarch and cold water
to a paste and stir in to thicken. Pour sauce over duck and serve,
garnished with ham and almonds.

VARIATION: In steps 2 and 3, omit the seasoning ingredients given and the
boiling water. Pour over the duck instead a mixture of 1 cup soy sauce; 1/2
cup sherry; 2 tablespoons brown sugar; One half tablespoon salt; dash of pepper;
3 scallion stalks, cut or sliced up ; and 2 or 3 garlic cloves, crushed. After
steaming, discard sauce and hang duck up to dry over a drip pan in a cool,
airy place for several hours or overnight. Then pick up steps 6, 7 and 8,
omitting step

9.

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