Serves: 3
Total Calories: 68

1 pound , dried tangerine peel
1 duck (4 to 5 pounds)
water to cover
2 stalks scallion
2 or 3 slices fresh ginger root
1 teaspoon salt
dash 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.

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

Nutritional Facts:

Serves: 3
Total Calories: 68
Calories from Fat: 0

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Duck
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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
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Deep-Fried Steamed West Lake Duck
Deep-Fried Sweet-and-Pungent Duck
Deep-Fried, Simmered, Deep-Fried Duck
Drunken Duck I
Drunken Duck II
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Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
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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
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Red-Cooked Duck With Five Spices
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Red-Simmered Duck With Glutinous Rice
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Stir-Fried Cooked Duck With Bamboo Shoots
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Stir-Fried Duck And Young Ginger
Stir-Fried Duck With Pineapple Sauce
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Stir-Fried Roast Duck With Lichee Fruit II
White-Simmered Duck I
White-Simmered Duck II
White-Simmered Duck With Tangerine Peel
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