White-simmered Roast Duck W/tangerine Peel Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Piece: tangerine peel,
1: Duck, 4 to 5 pounds
1 tbsp: Soy sauce,
1 tbsp: Peanut oil,
2 Cloves: star anise,
6: -, up to
8 cup: Water,
2 slice: Fresh ginger root,
1 tsp: Salt,
1/2 Head: lettuce,
1 tbsp: Soy sauce,
1/2 tsp: Salt,
1 tbsp: Cornstarch,
3 tbsp: 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.
From, ISBN 0-517-65870-4. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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.
From
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry