Steamed Tangerine Duck

1. Soak tangerine peel. 2. Wipe duck inside and out with a damp cloth. Score bird along backbone but do not cut through bone. Dry well with paper toweling, or hang up to dry in a cool, airy place 1 to 2 hours. 3. Heat oil in a large pan and brown duck quickly. Transfer bird, breast-side down, to a deep heatproof bowl. 4. Heat remaining oil. Add tangerine peel and stir-fry 1 to 2 minutes; then put inside duck cavity. Pour stock over duck and add salt. 5. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours) . See "HOW-TO SECTION". NOTE: This dish is sometimes called Steamed Duck Soup. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.