Title: White-Simmered Duck with Tangerine Peel
Categories: Poultry
Yield: 4 Servings

1 Piece dried tangerine peel
1 Duck; 4 to 5 pounds
Water to cover
2 Scallion stalks
2 Or
3 sl Fresh ginger root
1 ts Salt
1 ds Pepper

1. Soak tangerine peel.

2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to
cover and bring to a boil. Meanwhile cut scallions in 2 or 3 sections,
slice ginger root; then add to pan along with soaked tangerine peel.

3. Reduce heat and simmer, covered, until duck is tender (about 1-1/2
hours). Season with salt and pepper during the last 5 minutes. Drain,
reserving liquid for stock.

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