Red Cooked Duck With Tangerine Peel Recipes
RED-COOKED DUCK
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h45m
Yield Two to four servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut away and discard the peripheral fat and skin from the duck. That is to say, the fat from the cavity, the excess skin around the neck and cavity opening and so on.
- Brush the duck all over with one tablespoon of the dark soy sauce. Place on a rack, breast side up, and roast for 30 minutes.
- Meanwhile, combine in a kettle the remaining dark soy sauce, the light soy sauce, cold water, shaoxing or dry Sherry, rock sugar, ginger, scallions, star anise and tangerine or orange peel. Set aside.
- Remove the duck from the roasting pan and add it, breast side down, to the sauce. Bring the sauce to the boil, cover, lower the heat and simmer 30 minutes.
- Turn the duck in the sauce. Cover and return to the boil. Let simmer 30 minutes. The duck may be eaten at this point, hot or cold. If you are using it to make the many-flavor duck salad, see the recipe.
RED-COOKED DUCK WITH TANGERINE PEEL
Number Of Ingredients 8
Steps:
- 1. Soak tangerine peel. 2. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Meanwhile bring water to a boil in a heavy pan. 3. Add duck and soaked tangerine peel. Bring to a boil again, then simmer, covered, 1 hour. Discard tangerine peel. 4. Meanwhile slice mushrooms then add, along with soy sauce, salt and pepper. Simmer, covered, 20 minutes more. 5. Shred smoked ham. Serve duck hot, garnished with ham. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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