Steamed Deep-Fried Duck W/tangerine Peel

1. Soak tangerine peel. 2. Wipe duck inside and out with a damp cloth. Place in a deep heatproof bowl with tangerine peel on top. Slice ginger root and add. 3. Combine sugar, soy sauce, sherry, honey and salt. Pour over duck. Bring water to a boil and also pour over. 4. Steam 1 hour by the bowl-in-a-pot method (see "HOW-TO SECTION"). 5. Drain duck, reserving liquid, and let bird cool and dry. Meanwhile shell, blanch, toast and sliver almonds; mince smoked ham. 6. Rub water-chestnut flour into duck skin, then truss bird (see "HOW-TO SECTION"). 7. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in bird and deep-fry, turning and basting, until golden. Drain on paper toweling. 8. Untie duck and let cool slightly. Then chop, bones and all, in 2-inch sections; or carve Western-style. 9. Slowly heat duck liquid in a saucepan. Blend cornstarch and cold water to a paste and stir in to thicken. Pour sauce over duck and serve, garnished with ham and almonds. VARIATION: In steps 2 and 3, omit the seasoning ingredients given and the boiling water. Pour over the duck instead a mixture of 1 cup soy sauce; 1/2 cup sherry; 2 tablespoons brown sugar; 1/2 tablespoon salt; dash of pepper; 3 scallion stalks, sliced; and 2 or 3 garlic cloves, crushed. After steaming, discard sauce and hang duck up to dry over a drip pan in a cool, airy place for several hours or overnight. Then pick up steps 6, 7 and 8, omitting step 9. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.