Title: Red-Cooked Duck with Tangerine Peel
Categories: Poultry
Yield: 4 Servings

1 Piece dried tangerine peel
1 Duck; 3 to 4 pounds
4 -(up to)
6 c Water
1/2 lb Fresh mushrooms
3 tb Soy sauce
1 ts Salt
1 ds Pepper
2 tb Smoked ham

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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.