White-simmered Duck With Tangerine Peel Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Piece: dried tangerine peel,
1: Duck, 4 to 5 pounds
Water to cover,
2: Scallion stalks,
2: Or,
3 slice: Fresh ginger root,
1 tsp: Salt,
1 dash: Pepper,
Directions:
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.
From, ISBN 0-517-65870-4. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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.
From
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry