Steamed Deep Fried Duck With Tangerine Peel Recipe

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Servings: 4

Ingredients

Cost per serving $17.40 view details

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 in.
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 cold 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 till boiling. Using a wire basket or possibly long-handled Chinese strainer, gently lower in bird and deep-fry, turning and basting, till golden brown. Drain on paper toweling.
8. Untie duck and let cold slightly. Then chop, bones and all, in 2-inch sections; or possibly carve Western-style.
9. Slowly heat duck liquid in a saucepan. Blend cornstarch and cool 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 mix of 1 c. soy sauce; 1/2 c. sherry; 2 Tbsp. brown sugar; 1/2 Tbsp. salt; dash of pepper; 3 scallion stalks, sliced; and 2 or possibly 3 garlic cloves, crushed. After steaming, throw away sauce and hang duck up to dry over a drip pan in a cold, airy place for several hrs or possibly overnight. Then pick up steps 6, 7 and 8, omitting step
9.