Serves: 6
Total Calories: 124

1 piece , dried tangerine peel
1 duck (4 to 5 pounds)
1 clove garlic
1 stalk scallion
2 or 3 slices fresh ginger root
1/2 cup soy sauce
2 tablespoons sherry
1/2 tablespoon soybean paste
1 teaspoon sugar
5 tablespoons peanut oil

1. Soak tangerine peel. Preheat oven to 350 degrees.

2. Wipe duck inside and out with a damp cloth then dry with paper toweling. Sew up or skewer its neck opening. Place duck tail-side up in a deep bowl.

3. Mince garlic, scallion, ginger root and soaked tangerine peel. Combine with soy sauce, sherry, soybean paste and sugar. Pour mixture into duck cavity. Sew up the cavity securely or skewer.

4. Brush duck with oil. Place on a rack over a drip pan containing several inches of water. Roast until done (about 25 minutes per pound), brushing duck with oil at 15-minute intervals. (Add more water to drip pan as it evaporates.)

5. Let duck cool then chill. Bone and cut in bite-size pieces (each with some skin). Serve cold.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 124
Calories from Fat: 100

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Duck
Aromatic Roast Duck
Basic Red-Simmered Duck
Basic Steamed Deep-Fried Duck
Braised Duck
Braised Duck With Mushrooms
Braised Duck With Pear and Chestnuts
Braised Duck With Pineapple
Braised Duck With Potatoes
Braised Duck With Sweet Potatoes
Braised Duck with Onions
Braised Duck, Boned
Braised Duck, In Parts
Cold Roast Duck With Fresh Pineapple
Cold Roast Duck With Pineapple Sauce
Cold Roast Duck with Pickled Vegetables
Deep-Fried Marinated Duck Stuffed With Glutinous Rice
Deep-Fried Steamed Duck Stuffed With Lotus Seeds
Deep-Fried Steamed Duck With Mushrooms And Bamboo Shoots
Deep-Fried Steamed Duck With Taro Root
Deep-Fried Steamed Eight Precious Duck
Deep-Fried Steamed West Lake Duck
Deep-Fried Sweet-and-Pungent Duck
Deep-Fried, Simmered, Deep-Fried Duck
Drunken Duck I
Drunken Duck II
Eight Precious Duck
Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
Liquid-Filled Roast Duck: Filling Mixture A
Liquid-Filled Roast Duck: Filling Mixture B
Liquid-Filled Roast Duck: Filling Mixture C
Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
Liquid-Filled Roast Duck: Filling Mixture G
Liquid-Filled Roast Duck: Filling Mixture H
Nanking Salt Duck
Pan-Fried Duck
Red-Cooked Duck With Five Spices
Red-Cooked Duck With Pork And Chestnuts
Red-Cooked Duck With Tangerine Peel
Red-Cooked On-and-Off Duck
Red-Cooked Shanghai Duck
Red-Simmered Duck With Glutinous Rice
Red-Simmered Duck With Pineapple
Roast Honey Duck I
Roast Honey Duck II
Roast Honey Duck III
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Simmered Deep-Fried Duck
Simmered Roast Duck I
Simmered Roast Duck II
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Steamed Deep-Fried Duck With Tangerine Peel
Steamed Deep-Fried Pressed Duck
Steamed Duck Stuffed With Chinese Lettuce
Steamed Duck With Bamboo Shoots
Steamed Duck With Five Kinds of Sauce
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Steamed Duck With Pineapple And Preserved Ginger
Steamed Duck With Sherry I
Steamed Duck With Sherry II
Steamed Duck With Two Kinds of Mushrooms
Steamed Duck, Boned And Stuffed
Steamed Tangerine Duck
Stir-Fried Cooked Duck With Bamboo Shoots
Stir-Fried Cooked Duck with Bean Sprouts
Stir-Fried Duck And Vegetables
Stir-Fried Duck And Young Ginger
Stir-Fried Duck With Pineapple Sauce
Stir-Fried Roast Duck With Lichee Fruit I
Stir-Fried Roast Duck With Lichee Fruit II
White-Simmered Duck I
White-Simmered Duck II
White-Simmered Duck With Tangerine Peel
White-Simmered Duck With Wine
White-Simmered Duck in Soup
White-Simmered Roast Duck
White-Simmered Roast Duck With Tangerine Peel