• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

White-Simmered Roast Duck W/tangerine Peel

  • Recipe Submitted by on

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


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
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.

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