Recipe - Steamed Tangerine Duck

1 Piece dried tangerine peel
1 Duck; 4 to 5 pounds
3 (up to)
4 tablespoon Oil
1 tablespoon Oil
4 cup Stock
1 teaspoon Salt

1. Soak tangerine peel.

2. Wipe duck inside and out with a damp cloth. Score bird along backbone
but do not cut through bone. Dry well with paper toweling, or hang up to
dry in a cool, airy place 1 to 2 hours.

3. Heat oil in a large pan and brown duck quickly. Transfer bird,
breastside down, to a deep heatproof bowl.

4. Heat remaining oil. Add tangerine peel and stirfry 1 to 2 minutes;
then put inside duck cavity. Pour stock over duck and add salt.

5. Steam by the bowlinapot method until duck is tender (about 2 hours)
. See "HOWTO SECTION".

NOTE: This dish is sometimes called Steamed Duck Soup.

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