|
Title: White-Simmered Roast Duck W/tangerine Peel Categories: Poultry Yield: 6 Servings 1 Piece tangerine peel 1 Duck; 4 to 5 pounds 1 tb Soy sauce 1 tb Peanut oil 2 Cloves star anise 6 -(up to) 8 c Water 2 sl Fresh ginger root 1 ts Salt 1/2 Head lettuce 1 tb Soy sauce 1/2 ts Salt 1 tb Cornstarch 3 tb Water 1. Soak tangerine peel. 2. Wipe duck inside and out with a damp cloth. Dry with paper toweling or hang up to dry in a cool airy place 1 to 2 hours. Meanwhile, preheat oven to 400 degrees. 3. Rub soy sauce, then peanut oil, over duck skin. Put star anise inside duck cavity. Place bird on a rack over a drip pan containing several inches of water. Roast to brown lightly (about 20 minutes), turning duck once. Meanwhile bring water to a boil. 4. Transfer duck to a large heavy pan. Mince ginger root and soaked tangerine peel and add, along with salt and boiling water to cover. Simmer, covered, 1-1/2 hours. 5. Drain duck, reserving liquid. Let bird cool slightly; then either chop in bite-size pieces, or carve Western-style. Shred lettuce and arrange duck on top. Keep warm. 6. Strain duck liquid, then bring to a boil. Stir in remaining soy sauce and salt. Blend cornstarch and cold water to a paste, then stir in to thicken liquid. Serve as a dip with duck. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |