Side Pannel
White-Simmered Roast Duck W/tangerine Peel
White-Simmered Roast Duck W/tangerine Peel
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
